Thai Chicken in Coconut Curry

Thai Chicken in Coconut Curry
Thai Chicken in Coconut Curry

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    tap ground coriander

  • 1/2

    tsp gruond tumeric

  • 1/8 to 1/4

    tsp ground cayenne

  • 3/4

    tsp salt

  • 1

    lb boneless, skinless chicken thighs

  • 1

    c sliced onion, sliced halved

  • 1

    c sliced bell pepper, preferable red or yellow

  • 1

    shallot, thinly sliced into half moons

  • 3

    cloves garlic, minced

  • 2

    tsp grated fresh giinger (I used ginger in the tube)

  • 1

    can (14 oz) light coconut milk

  • 1

    tsp brown sugar

  • 1-2

    tsp thai red curry paste ((I used only 1 tsp and still added some milk)

  • 1

    tbsp chopped fresh basil

Directions

In a cup, mix together the coriander, tumeric, cayenne and 1/2 tsp salt. Sprinkle mixture evenly over chicken. Heat large deep nonstick pan on medium-high =. Coat chicken all over with cooking spray and add it to the pan. Cook until thighs are lightly browned, 4-6 mins. Remove them to a plate. Reduce heat to medium and add onion and pepper. Cook until the vegetables ae soft but not browned, 4-5 mins. Stir in the shallot, garlic and ginger and cook for 1 mn. Add cocnut milk, then whisk in brown sugar and 1 tsp of the curry paste. Taste sauce and add more curry paste or more plain milk and remaining 1/4 tsp salt if desired. Return chicken and juices to pan. Bring mixture to a summer on medium then reduce to low and simmer until chicken juices run clear. 10-12 mins. Sprinkle on basil. Calories 229, protein 24g, carbs 8g, fat 10g, choleserol94mg, sodium 585mg, dietary fiber 2g, 1 servingis 5 ww points. Serves 4?

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