Coconut Chicken Curry
Coconut Chicken Curry - creamy coconut flavor with fresh cooked chicken and veggies!
Servings 4 servings
Calories 330kcal
Ingredients
- 1 tablespoon peanut oil
- 2 boneless skinless chicken breasts (about 1 pound), cut into small bite size pieces
- 2 teaspoons curry powder
- 1 cup snow peas
- 1/2 white onion diced
- 1/2 red pepper thinly sliced
- 2 teaspoons garlic minced
- 1 teaspoon fresh ginger grated
- 14 ounce can of coconut milk
- 3 tablespoons red curry paste
- cilantro for garnish
- optional: cooked white rice
Instructions
- In a medium saucepan over medium-heat add peanut oil. Toss the chicken with the curry powder and sauté until cooked, about 6-8 minutes. Remove from pan and set aside.
- In the same pan, add an additional teaspoon of oil, if needed. Add snow peas, onions, and red pepper and saute over medium-high heat until veggies are tender, 5-6 minutes. Add garlic and fresh ginger and cook another minute, until garlic is fragrant.
- Add coconut milk and red curry paste. Stir in cooked chicken. Let simmer for 5 minutes.
- Serve over warm rice and garnish with cilantro.
Notes
- Adjust curry paste to control spice level
- Use full-fat coconut milk for best results
- Serve over rice or cauliflower rice
- Store leftovers up to 2 days in the fridge
Nutrition
Serving: 0g | Calories: 330kcal | Carbohydrates: 8g | Protein: 15g | Fat: 27g | Saturated Fat: 20g | Cholesterol: 36mg | Sodium: 81mg | Potassium: 543mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2520IU | Vitamin C: 37.8mg | Calcium: 58mg | Iron: 4.6mg