Chicken Curry
Red curry paste and coconut milk give chicken tons of flavor in this belly-warming dish.
Chicken Curry
Red curry paste and coconut milk give chicken tons of flavor in this belly-warming dish.
Ingredients
- 1 tsp. coconut oil
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 1 (1-inch) slice fresh ginger, peeled, chopped
- 1 tsp. red curry paste
- 1 Tbsp. tomato paste, no sugar added
- 1 lb. raw chicken breast, boneless, skinless, cut into 1-inch cubes
- 1 cup lite canned coconut milk
- ½ cup water
- 1 medium tomato, chopped
- 2 tsp. Thai fish sauce (optional)
- ¼ cup coarsely chopped cilantro (optional)
- 1½ tsp. palm sugar
Instructions
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Heat oil in medium saucepan over medium-high heat.
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Add onion; cook, stirring frequently, for 3 to 5 minutes or until onion is translucent.
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Add garlic and ginger; cook, stirring frequently, for 1 minute.
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Add curry paste and tomato paste; cook, stirring frequently, for 2 minutes.
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Add chicken; cook, stirring frequently, for 3 minutes, or until it’s coated in paste.
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Add coconut milk and water. Bring to a boil. Reduce heat to medium low; gently boil, stirring occasionally, for 10 minutes.
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Add tomato, fish sauce (if desired), cilantro (if desired), and sugar; cook, stirring occasionally, for 5 minutes.
Recipe Notes
Thai fish sauce is called "nam pla." You can find it in larger grocery stores, Asian markets, or online.
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