Rated 3 out of 5 based on 1 customer rating
(2 customer reviews)

Lite Coconut Chicken Thai Curry

Rated 3 out of 5 based on 1 customer rating
(1 customer review)
$43.33 Cooking Fee
Serving Size: 4 ounce
Recipe adapted from:
Syd Bailey
This Lite Chicken Thai Curry with chicken breast and lite coconut milk, contains red bell pepper, zucchini, onions, and lots of fresh garlic for a boost of nutrition and flavor!
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1 review for Lite Coconut Chicken Thai Curry

  1. Jordan Milat-Stankowski
    Rated 3 out of 5 based on 1 customer rating

    Jordan Milat-Stankowski (verified owner)

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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.
  • Pat the chopped chicken dry and season with salt + pepper.
  • When the pan is warm, add coconut oil and cook the chicken breast until golden brown and cooked thru, about 8 minutes, stirring occasionally. Transfer the cooked chicken to a plate.
  • With the heat still over medium-high, add garlic and ginger and cook until softened and fragrant but not browned. Add in all the vegetables and season with salt + pepper. 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 can of 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

Active Prep15
Hands-On Cook15
Hands-Off Cook10
Total Time40 minutes
Recipe Serving Size10

Ingredients

Ingredients

  • 2 pound boneless skinless chicken breast thinly sliced, about 1 ½ inches long
  • 2 tablespoon coconut oil
  • 1 pound zucchini cut into 1/2 x 2 spears
  • 1/2 pound red bell pepper ribs and seeds removed, sliced
  • 5 stalk green onion chopped
  • 2/3 pound onion sliced
  • 1 tablespoon fresh ginger grated or finely chopped or more to taste, can substitute dried ginger or ginger paste in a squeeze tube
  • 5 clove garlic
  • 3 tablespoon green Thai curry paste or red thai curry paste, or more to taste
  • 28 ounce canned lite coconut milk for 10 servings use 2 cans

FOR GARNISH - OPTIONAL

  • crushed red pepper
  • fresh cilantro
  • lime wedges

Cooking Tools Required

Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives
Reheating/Serving Instructions

Reheat in saucepan over medium high heat until warmed through , About 5 or 6 minutes

Nutrition

Calories: 230kcal | Carbohydrates: 10g | Protein: 21g | Fat: 11g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 179mg | Potassium: 572mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1597IU | Vitamin C: 42mg | Calcium: 34mg | Iron: 1mg

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