COCONUT CURRY CHICKEN
Coconut Chicken Curry from chicken thighs and red bell peppers in a coconut curry sauce served over roasted spaghetti squash. A low calorie, cheap meal option that packs a lot of flavor and variety.
PER SERVING – MAKES 5
439 CALS
PREP TIME
10 MINUTES
COOK TIME
1 HOUR
(Inactive)
| CARBS | PROTEIN | FAT |
|---|---|---|
| 22g | 38g | 22g |
NUTRITION INFO
The information in the following tables are estimates for the total nutrition of the recipe, as written. If you follow the recipe listed above, as written, you can use these tables to determine the nutrition information if you wanted to split the recipe, as written, into more or less servings than what is originally listed. If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.
STANDARD RECIPE NUTRITION
WEIGHT LOSS RECIPE NUTRITION
WEIGHT GAIN RECIPE NUTRITION
STANDARD RECIPE NUTRITION
Servings
Carbs
108.7g
Protein
191.8g
Fat
110.3g
Calories
2194.7 cals
|
WEIGHT LOSS RECIPE NUTRITION
Servings
Carbs
108.7g
Protein
191.8g
Fat
110.3g
Calories
2194.7 cals
|
WEIGHT GAIN RECIPE NUTRITION
Servings
Carbs
245.9g
Protein
205.3g
Fat
108g
Calories
2776.8 cals
|
This Post Has 2 Comments
I accidentally added tomato paste and canned tomato sauce because I was looking at a chili recipe at the same time and got confused. It turned into delcious Thai red chicken curry.
Made this tonight and it was great. I also had some leftover rice in fridge so served it on another side and added carbs. I used full flavor coconut milk but the grocery store also has lite coconut milk if you want more macro friendly.