Name: Thai chicken curry with rice
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; 4 oz boneless skinless chicken breast, cut into 1-inch pieces; 1 tsp canola oil; 1/2 red bell pepper, sliced; 1/4 medium zucchini, sliced into half-moons; 2 cloves garlic, minced; 2 tsp ginger, grated; 3/4 tsp chili powder; 1/2 tsp smoked paprika; 1/4 tsp turmeric; 1/2 tsp coriander; 1/3 cup light coconut milk; 1/4 tsp salt; 1 tsp lime juice; 2 tbsp fresh cilantro, torn

Nutrition

Per serving

456 calories

Protein: 32g; 28% of calories
Carbs: 53g; 46% of calories
Fat: 13g; 26% of calories

Instructions

Prep 15 min · Cook 20 min

Combine the jasmine rice and water in a small pot and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes. Remove from the heat and let rest covered for 5 minutes.
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 4 minutes until browned. Done when opaque in the center, 165°F.
Add the bell pepper and zucchini to the skillet. Cook, stirring often, for 4 minutes until the vegetables begin to soften.
Stir in the garlic, ginger, chili powder, smoked paprika, turmeric, and coriander. Cook for 1 minute until fragrant.
Pour in the coconut milk and add the salt. Reduce the heat to medium and simmer for 5 minutes until the sauce coats the back of a spoon.
Stir the lime juice into the skillet. Fluff the rice with a fork and serve the curry over the rice, topped with the cilantro.

Nutrition

Ingredients

Instructions

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