05-Thai Chicken Curry

  • Number of Servings: 4
Ingredients
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
Directions
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

Servings Per Recipe: 4
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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