Thai Chicken Coconut Curry – An EASY one-skillet curry that’s ready in 20 minutes and is layered with so many fabulous flavors!! Low-cal, low-carb, and HEALTHY but tastes like comfort food!! A few months ago I made Sweet Potato and Chickpea Coconut Curry and since then have fallen in love with all things Thai curry. This is … [LINK]
Servings:6 | Calories:265 | Total Fat:15g | Chol:48mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 15g
Sat Fat 12g
Total Carb 15g
45% Coconut milk
32% Boneless skinless chicken breast
15% Others combined
6% Brown sugar
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
1 medium / large sweet Vidalia or yellow onion, diced small 1 pound boneless skinless chicken breast, diced into bite-sized pieces 3 cloves garlic, finely minced or pressed 2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped 2 teaspoons ground coriander one 13 ounce can coconut milk (I used lite; full-fat will deliver a richer / thicker result) 1 to 1 1/2 cups shredded carrots 1 teaspoon kosher salt, or to taste 1/2 teaspoon freshly ground black pepper, or to taste about 3 cups fresh spinach leaves 1 tablespoon lime juice 1 to 2 tablespoons brown sugar, optional and to taste rice, quinoa, or naan, optional for serving
Directions : View recipe directions on averiecooks.com