Easy Thai Chicken Curry with Coconut Milk recipe
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Ingredients
- 3 tablespoons canola oil 3 tablespoons curry powder 1 ½ teaspoons red chili paste 2 boneless, skinless chicken breasts, thinly sliced 1 onion, thinly sliced 1 green bell pepper, thinly sliced 1 tablespoon Thai fish sauce ¾ teaspoon granulated garlic 2 (14 ounce) cans coconut milk ½ cup chicken stock 1 tablespoon lemon juice salt and ground black pepper to taste
Nutrition Info
- 402 caloriescarbohydrate: 11.3 gcholesterol: 23.1 mgfat: 36.8 gfiber: 3.5 gprotein: 12.3 gsaturatedFat: 25.8 gservingSize: -sodium: 317 mgsugar: 2.7 gtransFat: : -unsaturatedFat: : -
Directions Easy Thai Chicken Curry with Coconut Milk
Directions
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Heat oil in a skillet over medium-high heat until shimmering. Add curry powder and chili paste and cook for 2 minutes.
Add chicken, onion, and bell pepper. Stir-fry until chicken is no longer pink in the center and the juices run clear, about 5 minutes.
Add fish sauce and garlic and saute for 1 to 2 minutes. Add coconut milk, chicken stock, lemon juice, salt, and pepper. Bring to a low simmer and cook until flavors come together, 7 to 10 minutes more.