Chicken Thai Curry
This chicken Thai curry is a delicious and healthy dish that is perfect for weight loss. It's low in carbs, gluten-free, and has less oil, making it an excellent option for those trying to lose weight. The dish is rich in protein, thanks to the chicken, and is packed with flavorful herbs and spices that make it a tasty meal. People with nut allergies should avoid this dish.
Nutrition Facts
Per serving
Energy
189 kcal
Protein
15 g
Carbs
17 g
Fat
13 g
Fiber
1 g
Ingredients
Boneless, skinless Chicken Breast
250 gms (250g)
Coconut Oil
1 tsb (5g)
Red Onion
0.5 cup, chopped (40g)
Clove Garlic, Chopped
1 clove (3g)
Ginger, fresh
1 tsp grated (5g)
Red Bell Pepper
0.25 cup, chopped (50g)
Yellow Bell Pepper
0.25 cup, chopped (50g)
Coconut Milk
0.5 small cup (100g)
lemon juice
1 tsp (5g)
Fresh cilantro (chopped)
1 tsp (5g)
Soy sauce
2 tsp (10g)
Vinegar
1 tbsp (15g)
Plain Water
1 medium cup (250g)
Instructions
Preparation
Wash and cut chicken into small pieces .
Thai Curry Dry Spice Mix
Red chili powder or paprika – 1 tsp
Coriander powder – 1 tsp
Cumin powder – ½ tsp
Turmeric – ¼ tsp
Black pepper – ¼ tsp
Soy sauce – ½ tsp (for umami depth in curries)
Cooking Steps
Heat coconut oil in a large pan over medium heat.
Add onions, garlic, and ginger and sauté for 2-3 minutes until the onions are soft.
Add chicken to the pan and cook for 5-7 minutes until browned.
Add the sliced peppers to the pan and cook for another 2-3 minutes until they are slightly soft.
Add Thai red curry paste to the pan and stir well to coat the chicken and vegetables.
Pour in the can of coconut milk and mix well.
Reduce the heat to low and let the curry simmer for 10-15 minutes until the chicken is cooked through and the sauce has thickened.
Add soy sauce and lime juice to the pan and stir well.
Garnish with fresh cilantro leaves and serve hot.