Thai Red Curry Chicken
Servings 2 servings
Calories 1003kcal
Ingredients
- 1/2 cup Jasmine rice rinsed
- 10 oz Chicken breast boneless skinless cut into bite sized pieces
- 2 TBSP Extra-virgin olive oil
- 2 TBSP Red onion chopped
- 1 tsp Fresh ginger minced
- 3 cloves Garlic sliced
- 1/2 cup Coconut milk
- 1/2 cup Chicken broth
- 2 tsp Lime juice to taste
- 1 TBSP Thai red curry paste or more to taste
- 2 Naan bread
- 1 TBSP Fresh cilantro garnish
- 1 Chili pepper sliced for garnish (optional)
Coconut Water
- 16 oz Coconut water cold
Instructions
- Cook the rice according to the directions on the package. Once tender, season with salt and pepper to taste. Cover with a lid to keep warm.
- Prep all ingredients per instruction above.
- Season the chicken with salt and pepper.
- Heat the oil in a nonstick pan over medium heat.
- Make the curry: Once hot, saute the onion, ginger, and garlic until soft. Add the chicken and brown on all sides until golden brown.
- Stir in the coconut milk, broth, lime juice, and red curry paste. Bring to a simmer for about 10 minutes until the chicken reaches an internal temperature of 160°F (71°C) and the sauce concentrates in flavor and thickens. Season with salt and pepper to taste. (Add the lime juice and red curry to taste as needed, start off with a small quantity and add more as you go to your desired taste)
- Heat a nonstick pan on medium heat. Warm the naan on both sides. Cut into fourths.
- Finish the rice: Once tender, fluff with a fork and season with salt and pepper to taste. Cover with a lid to keep warm.
- Serve: Plate the rice and top with the curry, serve with slices of naan. Garnish with cilantro and chili pepper. Enjoy with coconut water.
Nutrition
Calories: 1003kcal | Carbohydrates: 110g | Protein: 47g | Fat: 41g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 101mg | Sodium: 1370mg | Potassium: 1318mg | Fiber: 6g | Sugar: 11g | Vitamin A: 847IU | Vitamin C: 12mg | Calcium: 183mg | Iron: 4mg