Macro-friendly Thai chicken curry

This is one of our all-time favorite recipes for lunch or dinner.  It is full of protein and healthy fats through the use of coconut milk.  You can serve it on top of cooked quinoa or rice depending on your carbohydrate goals.

Feel free to add sweet potatoes or other veggies you if you want variety and more healthy carbs.

We have used this same recipe with different varieties of curry paste (red, green, massaman) all to great effect. Different brands of curry pastes differ greatly in taste and spiciness so you may need to try and few to get one perfect for you.

This recipe has already been added as a food in MyFitnessPal – if you are making the recipe exactly as laid out, then you can save a ton of time and pull this in immediately in your Diary!  Just search for “Macrorx+” in your Diary and our recipes will come up. Change the serving amount to 1 g and then measure out using your scale how many grams total you want to eat and put that in for Number of Servings and voilà!

If you want to alter the recipe at all, then you can copy the ingredients below, make any substitutions and create your own “Recipe” in MyFitnessPal and it will auto calculate your new macros!

Possible alterations could include:

  • Swapping out peanut butter for an alternate nut butter if you want it to fit Paleo standards
  • Changing the coconut milk to a light coconut milk to reduce calories and fat percentage.
  • Using an entirely different protein source, or raw chicken that you slice and pre-cook before adding to curry base.
  • Whatever you want to add veggie-wise!

Thai Chicken Curry

Course: Main Course
Cuisine: Thai
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 25 100 g
Calories: 175 kcal

One of our favorites, this recipe has been adapted and more chicken has been added to make it very macro-friendly.

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Ingredients

Curry Base

  • 990 g coconut milk
  • 75 g Thai curry paste
  • 80 g peanut butter
  • 57 g fish sauce
  • 3 Tbsp lime juice
  • 12 g minced garlic
  • 30 drops liquid stevia

Protein & Other Add-Ins

  • 42 oz rotisserie chicken breast meat
  • 350 g green peas frozen

Instructions

Curry Base

  1. Pour the coconut milk in a large stockpot and begin to simmer

    Mix the curry paste, peanut butter, fish sauce, lime juice, garlic, and stevia drops in a smaller bowl and stir well to combine

    Add the paste mixture to the simmering coconut milk and cook for 10 minutes to allow flavors to combine


Protein & Other Add-Ins

  1. Chop up the rotisserie chicken breast meat, add to the simmering curry base and let cook for five minutes.

    Add the frozen peas and cook for another 5-10 minutes.

    Enjoy over quinoa or rice depending on your desired carbohydrate macro percentage!

Nutrition Facts
Thai Chicken Curry
Amount Per Serving (100 g)
Calories 175 Calories from Fat 95
% Daily Value*
Total Fat 10.5g 16%
Saturated Fat 7.2g 36%
Cholesterol 32.9mg 11%
Sodium 583mg 24%
Potassium 34.2mg 1%
Total Carbohydrates 4.5g 2%
Dietary Fiber 1.4g 6%
Sugars 1.9g
Protein 14.9g 30%
Vitamin A 0.85%
Vitamin C 1.41%
Calcium 1.97%
Iron 4.5%
* Percent Daily Values are based on a 2000 calorie diet.
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