Thai Coconut Curry Chicken

• porcje: 4 servings
• czas aktywny: 10 minutes
• całkowity czas: 55 minutes

Składniki

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)

Wskazówki

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

Wartości Odżywcze

• Wielkość Porcji: 1
• Kalorie: 787
• Tłuszcz Całkowity: 64 g
• Tłuszcz Nasycony: 55 g
• Tłuszcz Nienasycony: 5 g
• Tłuszcz Trans: 0 g
• Cholesterol: 51 mg
• Sód: 448 mg
• Węglowodany Całkowite: 34 g
• Błonnik Pokarmowy: 4 g
• Cukry Całkowite: 4 g
• Białko: 27 g