Asian

Thai Curry Chicken is for Dinner.

Thai Curry Chicken takes 10 minutes to prepare.

Thai Curry Chicken takes 20 minutes to cook.

Thai Curry Chicken makes 4 servings.

The ingredients for Thai Curry Chicken are:

1 Tbsp sesame or canola oil
2-3 skinless, boneless chicken breast, sliced
1 inch peeled ginger, minced (or jarred)
1 tsp Thai red curry paste
400 ml can coconut mile
several wide strips peel from 1 lime
2Tbsp fish sauce (optional)
1/2 tsp salt
1 each red and orange pepper, seeded and chunked
1 zucchini, cut into 1 inch chunks
1/2 cup chopped coriander

Here is how you make Thai Curry Chicken:

Heat oil in large wide saucepan or wok. Add chicken, ginger and curry paste (I use red curry paste from a bottle as well as bottled minced ginger - lazy cook!). Stir fry until chicken is no longer pink. Stir in coconut milk , lime peel (or a couple of squirts of lime juice), and salt until evenly mixed. Bring to a boil. Stir in vegetables (can add whatever vegetables you have even frozen ones). Simmer covered, stirring occasionally for 10 minutes. Remove cover and continue to simmer, stirring occasionally 10 minutes.Remove from heat and stir in coriander (fresh or dried). Serve with Thai or basmati rice and wedges of lime for squeezing over top.Makes approx 4 servings. Can easily be doubled or tripled! and adapted to whatever meat and veggies you like. Spices can be decreased or increased depending on how much heat you like. Reheats nicely so can be made ahead. Number of Servings: 4Recipe submitted by SparkPeople user MIMMYH.

The nutritional information for Thai Curry Chicken is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 327.0

• Total Fat: 17.7 g
• Cholesterol: 20.6 mg
• Sodium: 84.9 mg
• Total Carbs: 31.5 g
• Dietary Fiber: 6.1 g
• Protein: 15.0 g

Thai Curry Chicken is Asian cuisine.