Kyle’s Kitchen

Thai Coconut Curry Chicken

Name: Thai Coconut Curry Chicken
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1/4 cup coconut oil (you can use peanut or canola if that's what you have on hand); 1/4 cup red curry paste (you should be able to find this in the Asian section at your grocery store); 2 teaspoons curry powder; 1 teaspoon fresh ginger, finely minced; 2 chicken breasts, skinned, boned and sliced; 2 potatoes, cut into chunks; 2 carrots, peeled and sliced; 1 small red bell pepper, seeded and sliced thin; 1/2 small onion, sliced thin; 4 cups of canned coconut milk (2 cans full fat or 1 fat and 1 low fat)

4 servings

porties

10 minutes

actieve tijd

55 minutes

totale tijd

Begin met koken

Ingrediënten

1/4 cup coconut oil (you can use peanut or canola if that's what you have on hand)

1/4 cup red curry paste (you should be able to find this in the Asian section at your grocery store)

2 teaspoons curry powder

1 teaspoon fresh ginger, finely minced

2 chicken breasts, skinned, boned and sliced

2 potatoes, cut into chunks

2 carrots, peeled and sliced

1 small red bell pepper, seeded and sliced thin

1/2 small onion, sliced thin

4 cups of canned coconut milk (2 cans full fat or 1 fat and 1 low fat)

Instructies

Heat the oil in a large skillet or a wok.

Add the red curry paste and curry powder and stir fry over high heat for about one minute.

Add the chicken, potatoes, carrots, red pepper, onion and ginger and stir fry for about 5 -7 minutes or until the chicken turns golden brown.

Add the coconut milk and bring to a boil.

Reduce the heat to a simmer and cook for about 30-40 minutes or until the potatoes are tender and the sauce is rich and thick.

Garnish with toasted cashews or chopped cilantro

Voedingswaarde

Portiegrootte

Calorieën

787

Totale vet

64 g

Verzadigd vet

55 g

Onverzadigd vet

5 g

Transvet

0 g

Cholesterol

51 mg

Natrium

448 mg

Totale koolhydraten

34 g

Voedingsvezels

4 g

Totale suikers

4 g

Eiwit

27 g