thai coconut curry braised chicken

Ingredients

• Curry paste

  1 tbsp or 15g

• Garlic

  Raw

  1 cloves, minced or 3g

• Ginger root

  Raw

  ½ tbsp or 3g

• Chicken broth

  Soup, canned, ready-to-serve

  ¼ cup or 60g

• Fish sauce

  Ready-to-serve

  ³⁄₁₆ tsp or 1g

• Fresh cilantro

  Coriander leaves, raw

  2 ½ sprigs or 6g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 ½ medium or 23g

• Limes

  Raw

  ½ fruit or 34g

• Coconut oil

  2 tbsp or 27g

• Coconutmilk, Organic, Unsweetened

  So Delicious Dairy Free

  ¼ cup or 25g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 full breast (both fillets) or 236g

Directions

1. Heat a large deep skillet or soup pot over medium heat. Add the cooking oil, then swirl to cover the surface of the skillet.
2. Add the chicken to the skillet and cook until browned on each side (about 3-5 minutes each side).
3. Add the Thai curry paste, minced garlic, and grated ginger to the skillet. Stir and sauté the aromatics for about one minute.
4. On low, Add the coconut milk, chicken broth, and fish sauce to the skillet. Stir to combine and dissolve any browned bits off the bottom of the skillet, let simmer. Add the fish back to the skillet, place a lid on top, and allow to rest for 10-15 minutes.
5. To serve, scoop about 1 cup of cooked rice if desired unto the bottom of each bowl. Add one of the chicken, top with a ladle or two of the coconut broth. Add fresh cilantro leaves, sliced green onion, and a wedge or two of fresh lime to each bowl.

Similar Foods

• Thai Coconut Curry Braised Chicken Thighs
• Thai Coconut Curry Soup
• Thai Panang Curry with Chicken
• Spicy Coconut Chicken Curry
• Basic Chicken in Coconut Curry Sauce
• Chicken Curry with Spinach and Coconut Rice