9 reviews for Spicy Lite Coconut Chicken Thai Curry
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Spicy Lite Coconut Chicken Thai Curry
$0.00 Cooking Fee
Serving Size: 7 ounce
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Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified
Cook Tools and Details
Print Recipe
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
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
- 1 tablespoon red Thai curry paste more or less to taste, if green, use less
- 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 KnivesReheating/Serving Instructions
Reheat in saucepan over medium high heat until warmed through , About 5 or 6 minutes
Nutrition
Calories: 225kcal | Carbohydrates: 9g | Protein: 21g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 178mg | Potassium: 572mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1125IU | Vitamin C: 42mg | Calcium: 30mg | Iron: 1mg
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LouAnn Kaehler (verified owner) –
Sauce Could have been a touch thicker
Jordan Milat-Stankowski (verified owner) –
Courtney Loveday (verified owner) –
Love the flavors – esp when our chef adjusted the seasoning!
Courtney Loveday (verified owner) –
MICHELLE JANZEN (verified owner) –
Amee Shah (verified owner) –
Elise Hurley (verified owner) –
EKATERINA KANAT-ALEXANDER (verified owner) –
Kathy Hakim (verified owner) –
This was my favorite this week and I had company for dinner which I didn’t know what when I ordered it and we ate all of it and there wasn’t enough so I’m gonna order it again next week.