Spicy Coconut Chicken Thai Curry
$43.33 Cooking Fee
Serving Size: 4 ounces
Cook Tools and Details
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Heat a large skillet over medium-high heat.
- Season sliced chicken with Kosher salt and pepper.
- When the pan is warm, add half the coconut oil and cook the chicken pieces until golden brown and cooked through, about 8 minutes, stirring occasionally. Transfer the cooked chicken to a plate.
- Clean the pan and return to medium-high heat. Add the remaining coconut oil, garlic and ginger and cook until fragrant but not browned, about 1 minute. Add in all the vegetables and season with additional Kosher salt and ground pepper to taste. Cook the vegetables until starting to brown slightly on the edges, but still crisp-tender, about 6-8 minutes, stirring occasionally.
- Add thai curry paste and saute additional 2 -3 minutes
- Return the cooked chicken to the pan.
- Add in the coconut milk, stir to combine. turn heat to high and cook for 7-8 minutes until heated thru and reduced slightly.
- Spoon the coconut chicken thai curry over cauliflower rice (or regular rice or baked sweet potato) and serve warm. Top with desired garnishes.
Cook Times
Ingredients
Ingredients
- 2 pound boneless skinless chicken thighs thinly sliced, about 1 ½ inches long
- 1 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper freshly ground
- 4 tablespoon coconut oil
- 1 pound zucchini cut into 1/2 x 2 spears or strips
- 1/2 pound red bell pepper ribs and seeds removed, sliced
- 5 stalk green onion sliced
- 2/3 pound onion cut into thin slivers
- 1 tablespoon fresh ginger finely grated
- 5 clove garlic chopped
- 1 tablespoon red thai curry paste or more to taste, if using green curry pase, use less as it's more spicy
- 28 ounce canned coconut milk for 10 servings use 2 cans
FOR GARNISH - OPTIONAL
- 1 teaspoon crushed red pepper
- 2 tablespoon fresh cilantro chopped
- 2 lime cut into wedges
Cooking Tools Required
Cutting board, Measuring cups and spoons, Saute pan, Sharp KnivesReheating/Serving Instructions
Reheat in saucepan over medium high heat until warmed through , About 5 or 6 minutes
Nutrition
Calories: 374kcal | Carbohydrates: 13g | Protein: 21g | Fat: 29g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 336mg | Potassium: 686mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1191IU | Vitamin C: 47mg | Calcium: 51mg | Iron: 3mg
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