
By Kathleen Uí Bhuachalla
Thai chicken coconut curry
8 steps
Prep:30minCook:30min
Updated at: Thu, 13 Feb 2025 15:12:20 GMT
Nutrition balance score
Good
Glycemic Index
26
Low
Glycemic Load
6
Low
Nutrition per serving
Calories719.6 kcal (36%)
Total Fat54 g (77%)
Carbs21.3 g (8%)
Sugars5.7 g (6%)
Protein42.5 g (85%)
Sodium1876.3 mg (94%)
Fiber5.8 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings

1 Tbspolive oil

0.33 headBroccoli

1Carrot
remove peel

0.33zucchini

0.33Sweet pepper

3Mushrooms
optional

1yellow onion
small, diced

2garlic cloves
minced

½ Tbspfresh Ginger
minced

10cashews

1chicken stock cube

½ cupwater

1 Tbspgaram masala

½ Tbsppaprika

1 tspturmeric

1 tspcumin

200mlcanned Coconut milk

1.5Chicken breasts

1 Tbspolive oil

½ tspsalt

2 tspsoy sauce
Instructions
Cook vegetables to make sauce
Step 1
Add olive oil to the wok. Bring to medium heat.



Step 2
Dice all of the vegetables and add them to the wok by order of what takes the longest: First broccoli and carrots. Then zucchini and sweet peppers. Followed by the mushrooms (optional), onion, garlic, ginger and cashews.








Step 3
Added chicken stock cube mixed in 1/2 cup of water. Allow to cook in chicken stock, then start adding spices



Step 4
Add the spices: Garam masala, paprika, cumin, turmeric




Step 5
Allow the spices to simmer before adding coconut milk. And again, allow it to simmer.

Step 6
Put everything into a blender. Blend to taste and preferred texture

Prepare Chicken
Step 7
Dice chicken breasts. Fry in wok on their own while the vegetables are in the blender. Cook with olive oil, salt and soy sauce.





Step 8
Once the chicken is cooked, return the sauce in the blender to the wok. Continue to simmer chicken and sauce together for an extra five minutes.

Notes
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Makes leftovers