05-Thai Chicken Curry
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of 05-Thai Chicken Curry calories by ingredient
Introduction
Thai Chicken Curry Thai Chicken CurryNumber of Servings: 4
Ingredients
-
1 lb Chicken Breast, sliced
1 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
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