Thai Chicken

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Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 4 servings
Calories: 407kcal

Ingredients

  • 2 tbsp Extra-virgin olive oil
  • 1/4 Onion diced small
  • 3 cloves Garlic minced
  • 1 tbsp Fresh ginger minced
  • 1 lb Chicken breast boneless skinless cut into strips
  • 1 cup Chicken broth
  • 2 tsp Cornstarch
  • 1.5 cups Coconut milk
  • 1 cup Carrots peeled and shredded
  • 1 head Broccoli cut into bite sized florets
  • 2 tbsp Thai red curry paste or more if needed
  • 2 cups Baby spinach
  • 2 tbsp Lime juice
  • 1 tbsp Brown sugar optional and to taste
  • 1 tbsp Scallions chopped
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Instructions

  • Heat the oil in a skillet or non-stick pan over medium-high heat, sauté the onion until it begins to soften (about 5 minutes); stirring intermittently.
  • Add the garlic, ginger, and cook for about 1 minute, or until fragrant; stirring frequently.
  • Add the chicken and brown (about 5 minutes).
  • Stir in the broth and cornstarch, then add the coconut milk, carrots, broccoli, red curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently simmer for about 10 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
  • Add the spinach, lime juice, and stir to combine. Cook until spinach has wilted and is tender (about 1-2 minutes). Taste and optionally add brown sugar, additional curry paste, salt and pepper to taste. Garnish with scallions.

Nutrition

Calories: 407kcal | Carbohydrates: 12g | Protein: 27g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 73mg | Sodium: 394mg | Potassium: 858mg | Fiber: 2g | Sugar: 5g | Vitamin A: 7981IU | Vitamin C: 17mg | Calcium: 64mg | Iron: 4mg

Thai Chicken

No ratings yet
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Servings 4 servings
Calories 407 kcal

Ingredients
 
 

  • 2 tbsp Extra-virgin olive oil
  • 1/4 Onion diced small
  • 3 cloves Garlic minced
  • 1 tbsp Fresh ginger minced
  • 1 lb Chicken breast boneless skinless cut into strips
  • 1 cup Chicken broth
  • 2 tsp Cornstarch
  • 1.5 cups Coconut milk
  • 1 cup Carrots peeled and shredded
  • 1 head Broccoli cut into bite sized florets
  • 2 tbsp Thai red curry paste or more if needed
  • 2 cups Baby spinach
  • 2 tbsp Lime juice
  • 1 tbsp Brown sugar optional and to taste
  • 1 tbsp Scallions chopped

Instructions
 

  • Heat the oil in a skillet or non-stick pan over medium-high heat, sauté the onion until it begins to soften (about 5 minutes); stirring intermittently.
  • Add the garlic, ginger, and cook for about 1 minute, or until fragrant; stirring frequently.
  • Add the chicken and brown (about 5 minutes).
  • Stir in the broth and cornstarch, then add the coconut milk, carrots, broccoli, red curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently simmer for about 10 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
  • Add the spinach, lime juice, and stir to combine. Cook until spinach has wilted and is tender (about 1-2 minutes). Taste and optionally add brown sugar, additional curry paste, salt and pepper to taste. Garnish with scallions.

Nutrition

Calories: 407kcalCarbohydrates: 12gProtein: 27gFat: 29gSaturated Fat: 18gCholesterol: 73mgSodium: 394mgPotassium: 858mgFiber: 2gSugar: 5gVitamin A: 7981IUVitamin C: 17mgCalcium: 64mgIron: 4mg
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