05-Thai Chicken Curry
- Number of Servings: 4
Ingredients
Directions
1 lb Chicken Breast, sliced1 tbsp Coconut Oil 3 cloves Garlic 1 tbsp Ginger Root 2 tsp Coriander seed 13 oz Coconut Milk (Silk) 1 cup slices Carrots, cooked 1 tbsp Curry powder 1 tbsp Onion powder 1 tbsp Lime Juice, juice of 1/2 lime 1-2 tbsp packed Brown Sugar (recipe calculated with 1.5) 1 tsp Salt 1 tsp Pepper, black 1/4 cup Cilantro, raw
1. Slice & cook chicken.
2. Heat coconut oil in pan. Cook garlic, ginger, coriander, & lime zest until fragrant. (about 1 min)
3. Add coconut milk, carrots, curry powder, onion powder, salt, pepper, & chicken to pan. Reduce heat to medium & allow to gently boil until reduced by half.
4. Add lime juice & brown sugar. Cook for another few minutes.
5. Remove from heat & mix in cilantro or Thai basil.
6. Serve over rice. Top with chili flakes, green onion, and/or fresh cilantro. (not included in nutrient calculations)
Serving Size: 4 oz of chicken with about 1/4 cup of sauce
2. Heat coconut oil in pan. Cook garlic, ginger, coriander, & lime zest until fragrant. (about 1 min)
3. Add coconut milk, carrots, curry powder, onion powder, salt, pepper, & chicken to pan. Reduce heat to medium & allow to gently boil until reduced by half.
4. Add lime juice & brown sugar. Cook for another few minutes.
5. Remove from heat & mix in cilantro or Thai basil.
6. Serve over rice. Top with chili flakes, green onion, and/or fresh cilantro. (not included in nutrient calculations)
Serving Size: 4 oz of chicken with about 1/4 cup of sauce
Nutritional Info Amount Per Serving
- Calories: 256.6
- Total Fat: 9.0 g
- Cholesterol: 70.2 mg
- Sodium: 681.4 mg
- Total Carbs: 17.2 g
- Dietary Fiber: 3.1 g
- Protein: 27.6 g
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