Thai chicken curry

Name: Thai chicken curry Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: * Olive Oil 1 1tsp (remove); * Garlic 2 cloves (remove); * Onions raw 2 medium (2-1/2 dia) (remove); * Ginger Root 1 slices (1 dia) (remove); * Chicken Breast no skin 660 grams (remove); * *Soy Sauce 3 tbsp (remove); * Lime Juice 1 lime yields (remove); * Chicken stock home-prepared 125 grams (remove); * Granulated Sugar 0.5 tsp (remove); * Watercress 100 grams (remove); * Red Thai curry paste per tbsp 20 gram(s) (remove)

Minutes to Prepare: 5
Minutes to Cook: 15

Number of Servings: 4

Ingredients

* Olive Oil, 1 1tsp (remove) * Garlic, 2 cloves (remove) * Onions, raw, 2 medium (2-1/2" dia) (remove) * Ginger Root, 1 slices (1" dia) (remove) * Chicken Breast, no skin, 660 grams (remove) * *Soy Sauce, 3 tbsp (remove) * Lime Juice, 1 lime yields (remove) * Chicken stock, home-prepared, 125 grams (remove) * Granulated Sugar, 0.5 tsp (remove) * Watercress, 100 grams (remove) * Red Thai curry paste per tbsp, 20 gram(s) (remove)

Directions

Heat the oil in a large frying pan and fry the garlic, onions and ginger until golden, adding a little water if necessary to avoid sticking. Cut the chicken into bite size pieces and add to the pan until brown all over. Add the curry paste and stir until chicken is coated. Add soy saucelime zest and juice, chicken stock and sugar and cook for 5-7 minutes. Add watercress and cook for 2 more minutes. If it begins to dry out add a bit of water. Serve with rice and steamed veggies.

Number of Servings: 4

Recipe submitted by SparkPeople user INDIE_V.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving