Name: Thai red curry chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/2 cup water; 1/4 tsp salt; 6 oz boneless skinless chicken breast, thinly sliced; 1 tsp coconut oil; 1 tbsp red curry paste; 1/3 cup light coconut milk; 1.5 oz red bell pepper, sliced into strips; 1/4 medium zucchini, halved and sliced; 3/4 tsp fish sauce; 1 tsp lime juice; 1/4 cup fresh cilantro, chopped

Nutrition

Per serving

491 calories

Protein: 43g; 35% of calories
Carbs: 47g; 39% of calories
Fat: 14g; 26% of calories

Instructions

Prep 15 min · Cook 20 min

Combine the jasmine rice, water, and salt in a small pot. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest covered for 5 minutes before fluffing with a fork.
While the rice simmers, heat the coconut oil in a 12-inch skillet over medium heat. Add the red curry paste and cook for 1 minute until fragrant.
Whisk in the light coconut milk until smooth. Add the sliced chicken breast, red bell pepper, and zucchini. Bring to a gentle simmer and cook for 8 to 10 minutes until the chicken is opaque and cooked through. Done when opaque in the center, 165°F.
Stir in the fish sauce and lime juice. Serve the curry over the steamed jasmine rice and garnish with chopped cilantro.

Nutrition

Ingredients

Instructions

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