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

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?