Chicken Thigh Curry w/coconut milk
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
4 tbsp olive oil4 tbsp soybean oil3 tbsp salt4-5 tsp Thai Red Curry Paste1 can coconut milk200g raw onions20 g garlic1300 -1500 g chicken thigh meat only2 kg of oriental style vegetable mix
Meat without skin and bones. Cut in cubes. Slice onions. Heat oils, add onions and garlic, cook for 3-5 min, add curry paste, cook 2 min, add meat, fry for 5 min, add frozen veggies and coconut milk, cook for 20 min from the time they defrost. They will be overcooked, but I like them this way,
You might want to add some vegetable broth. If you like less cooked vegetables, you might cook them separately and just mix them with meat after. I freeze most of it in 1 serving portions, adding 1/2 cup of rice to each serving in order to have it ready to take as lunch to the office.
Number of Servings: 20
Recipe submitted by SparkPeople user ANKAKO.
You might want to add some vegetable broth. If you like less cooked vegetables, you might cook them separately and just mix them with meat after. I freeze most of it in 1 serving portions, adding 1/2 cup of rice to each serving in order to have it ready to take as lunch to the office.
Number of Servings: 20
Recipe submitted by SparkPeople user ANKAKO.
Nutritional Info Amount Per Serving
- Calories: 179.0
- Total Fat: 9.9 g
- Cholesterol: 56.9 mg
- Sodium: 1,133.9 mg
- Total Carbs: 7.1 g
- Dietary Fiber: 2.6 g
- Protein: 16.3 g
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