Green Thai Chicken Coconut Curry

• 分量: 6 servings
• 調理時間: 5 minutes
• 総時間: 20 minutes

材料

2 to 3 tablespoons coconut oil (olive oil may be substituted)

1 medium/large sweet Vidalia or yellow onion (diced small)

1 to 1.25 pounds boneless skinless chicken breast (diced into bite-sized pieces)

3 cloves garlic (finely minced or pressed)

2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger (finely chopped)

2 teaspoons ground coriander

one 14-ounce can coconut milk (use full-fat for a richer/thicker result but lite may be substituted)

1 to 1 1/2 cups shredded carrots

1 large zucchini (diced into bite-sized pieces)

2 to 8 tablespoons Thai green curry paste (or to taste, I used the whole jar for this recipe, but prefer bolder flavors)

1 teaspoon kosher salt (or to taste)

1/2 teaspoon freshly ground black pepper (or to taste)

1 to 2 tablespoons lime juice

1/4 to 1/3 cup fresh cilantro or to taste (finely chopped for garnishing, basil may be substituted)

1 to 2 tablespoons granulated sugar (optional and to taste)

rice (jasmine or basmati or naan, optional for serving)

手順

To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.

Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.

Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.

Add the coconut milk, carrots, zucchini, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.

Add the lime juice, cilantro, and stir to combine. Taste and optionally add sugar, additional curry paste, salt, pepper, etc. to taste.

栄養

• サービングサイズ: 1
• カロリー: 511 kcal
• 脂肪総量: 28 g
• 飽和脂肪: 20 g
• 不飽和脂肪: 6 g
• コレステロール: 80 mg
• ナトリウム: 1196 mg
• 炭水化物総量: 32 g
• 食物繊維: 3 g
• 糖質総量: 7 g
• タンパク質: 34 g