30-Minute Thai Chicken Curry
You can never have too many Indian recipes, so give 30-Minute Thai Chicken Curry a try. This recipe makes 3 servings with 801 calories, 61g of protein, and 34g of fat each. For $4.06 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. It works best as a main course, and is done in roughly 30 minutes. 109 people were impressed by this recipe. This recipe from The Roasted Root requires sea salt, lime wedges, full-fat coconut milk, and ground corriander. It is a good option if you're following a gluten free diet. Overall, this recipe earns a great spoonacular score of 93%. Users who liked this recipe also liked 20-Minute Thai Red Curry Noodle Soup with Chicken, 20-Minute Thai Basil Chicken, and 30-Minute Chicken Pad Thai.
Servings: 3
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
Fresh cilantro, chopped
1-1/2 tablespoons fresh ginger, peeled and grated
1 (14-ounce) can full-fat coconut milk
2 teaspoons garlic powder
2 teaspoons ground cumin
1 teaspoon ground turmeric
Lime wedges
1 teaspoon paprika
Plain or Greek yogurt
Cooked Rice (1 cup dry, or 3 cups cooked recommended)
1 teaspoon sea salt
1 pound boneless skinless chicken breasts
½ yellow onion, finely chopped
1-1/2 teaspoon ground corriander
Equipment:
frying pan
Cooking instruction summary:
Start by preparing the rice, following package instructions, so that it can cook while youre preparing the rest of the recipe. I found making 1 cup of dry rice was the perfect amount for serving the recipe.Add 1/3 cup of the coconut milk to a non-stick skillet, along with the chopped onion and grated ginger. Heat over medium-high and saute until onion is translucent, about 6 to 8 minutes.Lower the heat to medium, add all of the spices and salt and cook an additional 3 minutes. Note: if at any point the contents of the pan begin to dry out, simply add more coconut milk.Add the rest of the coconut milk and bring to a full boil and cook 2. Add the chopped chicken and stir well. Cook, stirring occasionally, until chicken is cooked through, about 5 to 6 minutes.
Step by step:
1. Start by preparing the rice, following package instructions, so that it can cook while youre preparing the rest of the recipe. I found making 1 cup of dry rice was the perfect amount for serving the recipe.
2. Add 1/3 cup of the coconut milk to a non-stick skillet, along with the chopped onion and grated ginger.
3. Heat over medium-high and saute until onion is translucent, about 6 to 8 minutes.Lower the heat to medium, add all of the spices and salt and cook an additional 3 minutes. Note: if at any point the contents of the pan begin to dry out, simply add more coconut milk.
4. Add the rest of the coconut milk and bring to a full boil and cook
5. Add the chopped chicken and stir well. Cook, stirring occasionally, until chicken is cooked through, about 5 to 6 minutes.
Nutrition Information:
covered percent of daily need
