Easy Thai Red Curry Chicken {One Pot, 30-Minute Meal}

• 分量: 4 servings
• 調理時間: 15 minutes
• 総時間: 35 minutes

材料

2 Tbsp coconut oil (or other cooking oil)

1 cup onion, finely diced (white or yellow onion)

1/2 tsp salt (or more to taste)

4 large garlic cloves, minced (about 2 TBSP)

1 tsp ground ginger (or 1 TBSP fresh grated or minced ginger)

1 tsp ground coriander

4-6 Tbsp Thai red curry paste, or to taste

1 can unsweetened coconut milk, full-fat, (14-ounce can) (I used Thai Kitchen Brand)

1 Tbsp brown sugar (or to taste)

1 ½ pounds boneless skinless chicken breast, cut into thin strips

1 Tbsp fish sauce (or soy sauce *see notes)

1 cup carrots, shredded or julienned

1 cup red bell pepper, sliced or diced (about half large bell pepper)

1 lime, zest and juice (*see notes)

1/4 cup fresh cilantro, chopped and divided (can also use Thai Basil)

手順

Heat oil in a large skillet over medium-high. Once hot, add onions and 1/2 tsp salt. Cook 3 minutes, or until onions are softened, stirring often.

Add the red curry paste, garlic, ginger, and coriander. Cook about 1 minute, or until fragrant, stirring often.

Add coconut milk, brown sugar, fish sauce, and chicken. Stir, bring to a simmer, then reduce heat to medium. Simmer uncovered for 7 minutes, occasionally stirring.

Add carrots and bell peppers, and simmer 5-7 more minutes, until sauce slightly thickens and chicken is cooked through (took mine 7 minutes).

Remove from heat, and stir in the lime zest, half of the lime juice, and half of the cilantro.

At this point, do a taste test and add in more lime juice if needed and more: salt, sugar, or curry paste to taste. (I added 1/4 tsp more salt, and 1 TBSP more curry paste for added heat!)

Top with the remaining cilantro, and serve!

栄養

• サービングサイズ: 1 cup
• カロリー: 360 kcal
• 脂肪総量: 19.8 g
• 飽和脂肪: 4.8 g
• コレステロール: 90 mg
• ナトリウム: 1012 mg
• 炭水化物総量: 11.5 g
• 食物繊維: 2.4 g
• 糖質総量: 6.2 g
• タンパク質: 29.7 g