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
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
- Folate 10.0
- Calcium 4.0
- Vitamin A 3.0
- Vitamin C 15.0
