Thai Chicken Curry Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
6 green onions, thinly sliced
1 garlic clove, minced
2 tablespoons cornstarch
1-1/2 cups chicken stock
3/4 cup light coconut milk
1 tablespoon lime juice
1 teaspoon red curry paste
1 teaspoon reduced-sodium soy sauce
2 cups cooked brown rice
1/4 cup unsweetened shredded coconut
Instructions
Toss chicken with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add chicken; cook and stir 2-3 minutes or until outside surface of chicken is no longer pink. Add green onions and garlic; cook 1 minute longer.
In a small bowl, mix cornstarch and stock until smooth; stir into pan. Add coconut milk, lime juice, curry paste and soy sauce. Bring to a boil. Reduce heat; simmer, uncovered, 5-6 minutes or until sauce is slightly thickened. Serve with rice; sprinkle with coconut.
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