Thai Chicken in Coconut Curry
By cfinder
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
Details
Preparation
Step 1
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?
You'll also love
- Glazed Banana Slices 4/5 (1 Votes)
- Rhubarb Crunch Cake 4/5 (1 Votes)
- Mango Five-Color Spring Salsa 4/5 (1 Votes)
- COCONUT JEWEL COOKIES 4/5 (1 Votes)
Review this recipe