Asian

Thai Coconut Curry Chicken is for Dinner.

Thai Coconut Curry Chicken takes 15 minutes to prepare.

Thai Coconut Curry Chicken takes 25 minutes to cook.

Thai Coconut Curry Chicken makes 4 servings.

The ingredients for Thai Coconut Curry Chicken are:

1 lb chicken breast (1 1/2 large breasts)
1Tbsp Red Curry Powder
1tsp Sesame Oil
3 cloves of garlic
1 tsp chopped ginger
1 cup chicken broth
1 can (13oz) coconut milk
1/4c soy sauce
3 potatoes (medium)
1 1/2 onions
1 tsp Cilantro
1 cup uncooked Botan Calrose rice
2 Tbsp Nakano Seasoned Rice Vinegar

Here is how you make Thai Coconut Curry Chicken:

Prep:Mince 1 1/2 onions Peel and slice potatoes very thin (cook faster)Slice Chicken Breast very thin (cube if you like)Coconut Curry Chicken:In a large sauce pan, add sliced chicken, Red Curry Powder, 1tsp sesame oil, soy sauce, and 1 minced onion to hot pan. Keep water on the side to keep chicken from sticking to pan. Add potatoes, garlic, and ginger to chicken.Add Coconut Milk and Chicken Broth to chicken.Bring to a boil, cover and reduce heat. Add cilantro and extra Red Curry Powder to taste. Cook until potatoes are tender. When potatoes are beginning to tender the sauce should be rather thin. In a cup add about 1/4 cup cornstarch and about 1/2 cup hot tap water. Mix well and incorporate it into the chicken curry. If too thick, add a little water or more chicken broth. Add a little salt, if you think it needs it. Begin making rice. 1 cup rice - 2 cups water - 1/2 onion minced and 2Tbsp Rice Vinegar. Cook 20 minutes once you bring it to a boil.Serving Size: 4 large servingsNumber of Servings: 4Recipe submitted by SparkPeople user MSCOSSET.

The nutritional information for Thai Coconut Curry Chicken is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 631.0

• Total Fat: 20.8 g
• Cholesterol: 52.8 mg
• Sodium: 1,346.2 mg
• Total Carbs: 82.4 g
• Dietary Fiber: 4.7 g
• Protein: 30.5 g

Thai Coconut Curry Chicken is Asian cuisine.