Name: Thai Chicken Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Ingredients: 2 tablespoons olive oil, divided; 1 1/2 pounds boneless skinless chicken breasts, diced into 1-inch pieces; fine sea salt and freshly-cracked black pepper; 1 small white onion, peeled and thinly sliced; 2 bell peppers, cored and thinly sliced (I used one red and one yellow); 1 large carrot, thinly sliced into coins; 8 ounces baby bella mushrooms, quartered; 2 tablespoons grated or minced fresh ginger*; 4 cloves garlic, minced; 1/4 cup Thai red curry paste (or more/less, to taste); 2 (14-ounce) cans full-fat coconut milk*; juice of 1 to 2 limes, to taste; toppings: chopped fresh cilantro, fresh Thai basil, extra lime wedges

Ingredients

(Servings: 8)

2 tablespoons olive oil, divided

1 1/2 pounds boneless skinless chicken breasts, diced into 1-inch pieces

fine sea salt and freshly-cracked black pepper

1 small white onion, peeled and thinly sliced

2 bell peppers, cored and thinly sliced (I used one red and one yellow)

1 large carrot, thinly sliced into coins

8 ounces baby bella mushrooms, quartered

2 tablespoons grated or minced fresh ginger*

4 cloves garlic, minced

1/4 cup Thai red curry paste (or more/less, to taste)

2 (14-ounce) cans full-fat coconut milk*

juice of 1 to 2 limes, to taste

toppings: chopped fresh cilantro, fresh Thai basil, extra lime wedges

Thai Chicken Curry

Ingredients

Steps

Nutrition Facts

Comments

Thai Chicken Curry

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts