1. 1. In a food processor or food chopper, mince ginger, garlic and onion.

  2. In a 3-quart saucepan, heat oil over medium heat. Sauté ginger mixture for 3 minutes. Add red curry paste and cook for 2 minutes.

  3. Stir in chicken, broth, coconut milk, and salt. Bring to a boil; reduce heat and add stir-fry vegetables and simmer for 3 to 5 minutes until vegetables are crisp-tender.

  4. Add lime juice and cilantro.

  Source: Maribel Alchin, MBA, RD, LDN, Meijer Healthy Living Advisor, Bilingual Dietitian & Personal Chef

Serve With:

• Organic Salad
• ACE Artisan Bread
• Seedless Watermelon Chunks

Nutrition Information for Total Meal:

Calories: 391
Fat: 7g
Carbs: 54g
Protein: 24g
Sodium: 710mg
Dietary Fiber: 3g


Nutrition Facts

177 calories | 7g fat, 9g carbs, 17g protein, 2g dietary fiber, 506mg sodium


The nutritional information given after each menu is approximate and is based on one serving of each of the menu items listed (excluding any suggested wine). Our goal is to develop menus and recipes that meet the National Cholesterol Education Program Adult Treatment Panel III and American Heart Association guidelines. Also our menus provide servings from all of the MyPlate food groups to assist in providing balanced meals. Each recipe will indicate the number of servings it provides. Other menu items are based on normal portion sizes (i.e.: 1/2 c. vegetable or fruit; 1 piece of fresh fruit; 1 c. salad; 2 T. salad dressing; 1 roll or slice of bread; 1/2 c. rice or potatoes; 1 c. milk or soup; 3-4 oz. meat). You can also refer to the nutritional facts panel on packaged foods which provide the portion size and number of servings per package. Please visit to select an individualized meal plan that meets your daily needs. Information found at should never replace your doctor’s advice or care.