By Anonymous Pancetta
Thai Coconut Curry with Chicken
11 steps
Prep:10minCook:20min
This creamy curry is full of flavor and easy to make at home. Chicken, vegetables, and coconut milk are simmered in a fragrant curry sauce. Serve the curry over cauliflower rice or shirataki noodles.
Updated at: Wed, 06 Dec 2023 00:44:25 GMT
Nutrition balance score
Good
Glycemic Index
28
Low
Glycemic Load
3
Low
Nutrition per serving
Calories279.1 kcal (14%)
Total Fat13.7 g (20%)
Carbs11.1 g (4%)
Sugars2.4 g (3%)
Protein28 g (56%)
Sodium854.6 mg (43%)
Fiber1.1 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
For the Chicken:
16 ouncesboneless skinless chicken breasts
cut into bite-sized pieces
1 tablespoonolive oil
salt
to taste
pepper
to taste
For the Curry:
Instructions
Step 1
Heat olive oil in a large skillet over medium-high heat.
Step 2
Add chicken and cook until browned on all sides, about 5 minutes.
Step 3
Remove chicken from the skillet and set aside.
Step 4
Add olive oil to the skillet and heat over medium heat.
Step 5
Add onion and cook until softened, about 5 minutes.
Step 6
Add garlic, ginger, and red curry paste. Cook for 1 minute, or until fragrant.
Step 7
Stir in coconut milk, diced tomatoes, bell pepper, fish sauce, and lime juice.
Step 8
Bring to a boil, then reduce heat and simmer for 10 minutes, or until vegetables are softened.
Step 9
Stir in chicken and heavy cream, if using.
Step 10
Serve over cauliflower rice or shirataki noodles.
Step 11
Garnish with fresh cilantro, if desired.
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