Dinner

Chicken Thigh Curry w/coconut milk is for Dinner.

Chicken Thigh Curry w/coconut milk takes 10 minutes to prepare.

Chicken Thigh Curry w/coconut milk takes 30 minutes to cook.

Chicken Thigh Curry w/coconut milk makes 20 servings.

The ingredients for Chicken Thigh Curry w/coconut milk are:

4 tbsp olive oil
4 tbsp soybean oil
3 tbsp salt
4-5 tsp Thai Red Curry Paste
1 can coconut milk
200g raw onions
20 g garlic
1300 -1500 g chicken thigh meat only
2 kg of oriental style vegetable mix

Here is how you make Chicken Thigh Curry w/coconut milk:

Meat without skin and bones. Cut in cubes. Slice onions. Heat oils, add onions and garlic, cook for 3-5 min, add curry paste, cook 2 min, add meat, fry for 5 min, add frozen veggies and coconut milk, cook for 20 min from the time they defrost. They will be overcooked, but I like them this way,You might want to add some vegetable broth. If you like less cooked vegetables, you might cook them separately and just mix them with meat after. I freeze most of it in 1 serving portions, adding 1/2 cup of rice to each serving in order to have it ready to take as lunch to the office.Number of Servings: 20Recipe submitted by SparkPeople user ANKAKO.

The nutritional information for Chicken Thigh Curry w/coconut milk is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 179.0

• Total Fat: 9.9 g
• Cholesterol: 56.9 mg
• Sodium: 1,133.9 mg
• Total Carbs: 7.1 g
• Dietary Fiber: 2.6 g
• Protein: 16.3 g