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Thai Chicken Curry Recipe

  • 4servings
  • 12minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, E, P
MineralsSelenium, Natrium, Iodine, Fluorine, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 can (13 1/2 oz.) unsweetened light coconut milk

  2. 1 tablespoon chopped fresh ginger

  3. 1 clove garlic, minced

  4. 1/2 small onion , chopped

  5. 1 teaspoon grated lemon rind

  6. 1/2 teaspoon red pepper flakes

  7. 2 teaspoons paprika

  8. 1 teaspoon curry powder

  9. 1 1/2 pound boneless skinless chicken breasts, cut into bite size pieces

  10. 1 to 2 tablespoons of fish sauce

  11. 2 bags (6 oz. each) baby spinach

  12. 1/2 cup fresh basil leaves , cut into strips

  13. 1/2 teaspoon salt

  14. cooked rice

Instructions Jump to Ingredients ↑

  1. puree 1/2 cup of the coconut milk, ginger, garlic, onion, lemon rind, pepper flakes, paprika & curry powder in the blender.

  2. heat coconut milk mixture in skillet over medium-high heat; cook for about 2 minutes.

  3. add chicken, remaining coconut milk & fish sauce. heat to boiling. reduce heat to low; simmer, uncovered 8 to 10 minutes, until chicken is done.

  4. stir in spinach, basil & salt; heat through til spinach is wilted.

  5. serve with rice & naan bread if you'd like.

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