Thai Coconut Chicken Simmer

Thai Coconut Chicken Simmer IMAGE Author: Canadian Living Credits: Thai Coconut Chicken Simmer IMAGE

Fragrant with coconut, ginger and shallots, this brightly flavoured curry is best served over jasmine rice or rice noodles. Fresh cilantro or basil leaves make a pretty garnish and add an extra layer of flavour. Serve with braised bok choy for the perfect simple Thai supper.

  • Portion size 4 servings
  • Credits : Canadian Living

Ingredients

  • 1 lb boneless skinless chicken thigh
  • 1 pinch salt
  • 1 pinch pepper
  • 1 tablespoon vegetable oil
  • 2 shallots thinly sliced
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon Thai green curry paste
  • 2 cloves garlic minced
  • 1 can coconut milk

Method

Sprinkle chicken with salt and pepper. In large skillet, heat oil over medium-high heat; brown chicken, turning once, about 5 minutes. Transfer to plate.

Add shallots, ginger, curry paste and garlic to pan; cook over medium heat, stirring, for 2 minutes. Stir in coconut milk and chicken; bring to boil. Reduce heat and simmer, turning once, until juices run clear when chicken is pierced, about 15 minutes.

Nutritional facts Per serving: about

  • Fibre 1 g
  • Sodium 264 mg
  • Sugars 2 g
  • Protein 24 g
  • Calories 374.0
  • Total fat 30 g
  • Potassium 506 mg
  • Cholesterol 94 mg
  • Saturated fat 20 g
  • Total carbohydrate 6 g

%RDI

  • Iron 33.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 15.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Thai Coconut Chicken Simmer

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