30-Minute Thai Chicken Curry

You can never have too many Indian recipes, so give 30-Minute Thai Chicken Curry a try. This recipe makes 3 servings with 801 calories, 61g of protein, and 34g of fat each. For $4.06 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. It works best as a main course, and is done in roughly 30 minutes. 109 people were impressed by this recipe. This recipe from The Roasted Root requires sea salt, lime wedges, full-fat coconut milk, and ground corriander. It is a good option if you're following a gluten free diet. Overall, this recipe earns a great spoonacular score of 93%. Users who liked this recipe also liked 20-Minute Thai Red Curry Noodle Soup with Chicken, 20-Minute Thai Basil Chicken, and 30-Minute Chicken Pad Thai.

Servings: 3

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

Fresh cilantro, chopped

1-1/2 tablespoons fresh ginger, peeled and grated

1 (14-ounce) can full-fat coconut milk

2 teaspoons garlic powder

2 teaspoons ground cumin

1 teaspoon ground turmeric

Lime wedges

1 teaspoon paprika

Plain or Greek yogurt

Cooked Rice (1 cup dry, or 3 cups cooked recommended)

1 teaspoon sea salt

1 pound boneless skinless chicken breasts

½ yellow onion, finely chopped

1-1/2 teaspoon ground corriander

Equipment:

frying pan

Cooking instruction summary:

Start by preparing the rice, following package instructions, so that it can cook while youre preparing the rest of the recipe. I found making 1 cup of dry rice was the perfect amount for serving the recipe.Add 1/3 cup of the coconut milk to a non-stick skillet, along with the chopped onion and grated ginger. Heat over medium-high and saute until onion is translucent, about 6 to 8 minutes.Lower the heat to medium, add all of the spices and salt and cook an additional 3 minutes. Note: if at any point the contents of the pan begin to dry out, simply add more coconut milk.Add the rest of the coconut milk and bring to a full boil and cook 2. Add the chopped chicken and stir well. Cook, stirring occasionally, until chicken is cooked through, about 5 to 6 minutes.

 

Step by step:


1. Start by preparing the rice, following package instructions, so that it can cook while youre preparing the rest of the recipe. I found making 1 cup of dry rice was the perfect amount for serving the recipe.

2. Add 1/3 cup of the coconut milk to a non-stick skillet, along with the chopped onion and grated ginger.

3. Heat over medium-high and saute until onion is translucent, about 6 to 8 minutes.Lower the heat to medium, add all of the spices and salt and cook an additional 3 minutes. Note: if at any point the contents of the pan begin to dry out, simply add more coconut milk.

4. Add the rest of the coconut milk and bring to a full boil and cook

5. Add the chopped chicken and stir well. Cook, stirring occasionally, until chicken is cooked through, about 5 to 6 minutes.


Nutrition Information:

Quickview
801k Calories
60g Protein
33g Total Fat
65g Carbs
34% Health Score
Limit These
Calories
801k
40%

Fat
33g
52%

  Saturated Fat
26g
164%

Carbohydrates
65g
22%

  Sugar
7g
8%

Cholesterol
106mg
36%

Sodium
1048mg
46%

Get Enough Of These
Protein
60g
121%

Selenium
77µg
111%

Manganese
1mg
94%

Vitamin B3
18mg
91%

Phosphorus
810mg
81%

Vitamin B6
1mg
74%

Vitamin B2
0.76mg
45%

Iron
7mg
39%

Potassium
1321mg
38%

Magnesium
149mg
37%

Vitamin B5
3mg
37%

Vitamin B12
1µg
30%

Calcium
290mg
29%

Copper
0.55mg
28%

Zinc
3mg
24%

Vitamin B1
0.24mg
16%

Folate
49µg
12%

Vitamin A
406IU
8%

Fiber
1g
8%

Vitamin C
5mg
6%

Vitamin E
0.66mg
4%

Vitamin K
1µg
2%

Vitamin D
0.15µg
1%

covered percent of daily need
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