Name: Chicken Thigh Red Curry with Zucchini
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 7.5 oz boneless skinless chicken thighs; 0.5 tsp coconut oil; 2 tbsp red curry paste; 0.13 cup full-fat coconut milk; 0.25 cup water; 1 medium zucchini; 0.5 cup red bell pepper; 1 tbsp fish sauce; 1 tbsp lime juice; 0.25 cup fresh Thai basil; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

519 calories

Protein: 51g; 38% of calories
Carbs: 19g; 14% of calories
Fat: 29g; 48% of calories

Instructions

Prep 10 min · Cook 20 min

Slice chicken thighs into bite-sized pieces and season with sea salt and black pepper.
Heat coconut oil in a large skillet over medium-high heat.
Add chicken and sear until golden brown, about 5-6 minutes.
Stir in red curry paste and cook for 1 minute until fragrant.
Pour in coconut milk and water, stirring to combine the paste into the liquid.
Add sliced zucchini and red bell pepper to the skillet.
Reduce heat to medium-low and simmer for 8-10 minutes until chicken is cooked through and vegetables are tender-crisp.
Stir in fish sauce and lime juice.
Remove from heat and garnish with fresh Thai basil before serving.

Nutrition

Ingredients

Instructions

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