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Chicken Curry

  • 6servings
  • 50minutes
  • 147calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, E, P
MineralsSelenium, Zinc, Copper, Natrium, Iodine, Fluorine, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb boneless skinless chicken breast

  2. 1/2 cup red onion , diced

  3. 1/2 cup celery , sliced

  4. 1 tablespoon red curry paste (not the powder)

  5. 1 (13 1/2 ounce) can light coconut milk (not coco lopez)

  6. 2 tablespoons fish sauce

  7. 2 tablespoons brown sugar

  8. 1/3 cup chicken stock or 1/3 cup vegetable stock

  9. 1 teaspoon ginger , grated

  10. 1/2 teaspoon garlic , grated

  11. 1/2 cup broccoli , snipped small, bite sized

  12. 1/2 cup baby carrots, quartered

  13. 1 cup mushroom , quartered

  14. 1/2 cup water chestnut , sliced

  15. 1 cup soy bean sprouts , garnish on individual servings

  16. 1/2 cup green onion , chopped to garnish on individual servings

  17. 1 teaspoon cornstarch , mixed in water as needed for thickening

Instructions Jump to Ingredients ↑

  1. Start cooking the rice.

  2. Cut chicken breasts into small cubes and sautee with onion and celery. Remove and set aside.

  3. Add coconut milk to pan and heat for several minutes, then add red curry paste, simmer medium for 5 minutes.

  4. Add fish sauce brown sugar, chicken stock, ginger and garlic. Simmer medium 5-7 minutes.

  5. Add the chicken and veggies, bring back up to a simmer and continue simmering for another 5 minutes.

  6. We like our veggies bright & crisp, so if you want veggies cooked more, add them first and the chicken later.

  7. Serve over rice.

  8. Garnish individual servings with soy bean sprouts and chopped green onion. Do not add the sprouts to the pan; only on individual servings.

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