Chicken coconut curry

Chicken coconut curry

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Tapasya Chaudhary
Tapasya Chaudhary
691
Calories
Kcal
64
Protein
gm
44
Fat
gm
8
Carbs
gm
cookingtraditionicon
Thai
nonveg
Nonveg
recipepreparationtime
00:30

Ingredients

  • listcheckCoconut Oil 20 ml Chicken breast 200 gm Coconut oil 20 gm
  • listcheckYellow Onion 100 gm
  • listcheckMinced garlic 5 gm
  • listcheckChopped ginger 10 gm
  • listcheckCoriander powder 1 tsp
  • listcheckCoconut milk (lite) 200 ml (you can use normal one too)
  • listcheckCarrot 40 gm
  • listcheckSpinach chopped 50 gm
  • listcheckThai red curry paste 2-3 tbsp (i used 2 tbsp )
  • listcheckSalt n Freshly grounded black pepper (according to your taste )
  • listcheckTurmeric powder 1 tsp (optional )
  • listcheckLime juice 1 -2 tbsp (according to your taste )
  • Method

  • Step-1
    To a skillet , add the oil , onion , and sauté over medium high heat until the onion begins to soften about 5 min
  • Step-2
    Add the bite sized pieces of chicken and cook for about 5 minutes ,flip n stir often to ensure even cooking
  • Step-3
    Add the garlic ,ginger,coriander powder ,and cook for about 1 minutes ,stir frequently.
  • Step-4
    Add coconut milk, shredded carrots Thai red curry paste ,salt n black pepper , and stir to combine. Reduce the heat to medium , and allow mixture to gently boil for about 5 minutes , or until liquid volume has reduced as much as desired and thickens slightly.
  • Step-5
    Add the baby spinach or chopped spinach ,lime juice , and stir to combine . Cook until spinach has wilted n tender , about 1 to 2 minutes .
  • Step-6
    Evenly sprinkle cilantro leaves / basil leaves and serve immediately with rice ,naan etc
  • Step-7
    Note : you can cook this recipe with other non-veg options ( shrimp , fish etc ) veg options ( paneer /tofu / soya nuggets ) lots of veggies (all colored bell pepper ,broccoli,baby corn,cauliflower ,cabbage ) etc
  • Step-8
    Taste is too good .I tried it first time n results is wonderful ..
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