Asian

Coconut Chicken Curry is for Dinner.

Coconut Chicken Curry takes 10 minutes to prepare.

Coconut Chicken Curry takes 20 minutes to cook.

Coconut Chicken Curry makes 4 servings.

The ingredients for Coconut Chicken Curry are:

Fish Sauce, 1.5 tbsp
Lite Soy Sauce, 1.5 tbsp (lo sodium or tamari)
Garlic, 3 cloves (adjust to taste)
Ginger Root, 2 tsp
Turmeric, ground, 1 tbsp
Chicken Breast, no skin, 16 ounces
Olive Oil, 1.5 tbsp
Onions, raw, 1 cup, chopped
Paprika, 1 tbsp
Coconut Milk, 1.75 cup
Chicken Broth, 1.5 cup (or beef broth)
Soba Noodles, 150 grams or two 3-oz packets (or other pasta)
Curry powder, 2 tsp (optional)

Here is how you make Coconut Chicken Curry:

1. Mix together; fish sauce, soy sauce, minced garlic, minced or grated ginger root, and turmeric in a container. Add cubed (about 1" chunks) of chicken and toss to coat2. Heat oil in a wok or large pan and add chopped onion. Saute until soft, add paprika (3-5 min), then toss chicken and marinade in. Cook 4-5 minutes more3. Add coconut milk and broth. Simmer for 15-20 minutes4. Cook noodles per package instructions. Drain and add to rest of ingredients (don't rinse, the noodles will help thicken the soup).5. If desired, some very nice toppings are; rough chopped cilantro, hard boiled egg slices, a squeeze of lime, minced chiles or Sriracha Hot Chile Sauce for zip.Number of Servings: 4Recipe submitted by SparkPeople user KNIEVEL.

The nutritional information for Coconut Chicken Curry is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 444.8

• Total Fat: 28.4 g
• Cholesterol: 67.6 mg
• Sodium: 1,209.2 mg
• Total Carbs: 18.8 g
• Dietary Fiber: 2.1 g
• Protein: 32.3 g

Coconut Chicken Curry is Asian cuisine.