Chicken Thai Red Curry
Servings: 4 people
Calories: 554kcal
Ingredients
- 2 tablespoons coconut oil
- 1 yellow onion , cut in half and sliced
- 2 cloves garlic , minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons Thai red curry paste
- 2 cups broccoli florets
- 1 red bell pepper , thinly sliced
- 1 yellow bell pepper , thinly sliced
- 1 ½ pounds boneless , skinless chicken breasts, cut into 1-inch pieces
- 1 (15 ounce) can coconut milk
- ½ cup water or gluten free chicken broth
- 3 cups baby spinach
- 2 tablespoons Marukan Organic Rice Vinegar
- 1 tablespoon gluten free soy sauce or tamari
- 4 cups cooked rice , for serving
- Thai basil or basil , for garnish
- Sliced Fresno chili , for garnish
Instructions
- Heat oil in a large skillet or wok over medium high heat. Add the onions and cook, stirring occasionally, for 5 minutes. Add the garlic, ginger, and curry paste, cook, stirring for 1-2 minutes.
- Add the broccoli, peppers, chicken, coconut milk, and water, reduce heat to medium and cook until the chicken is cooked through, and the vegetables are almost tender, about 5 minutes. Stir in the spinach, Marukan Organic Rice Vinegar, and soy sauce, and cook, stirring until the spinach is wilted.
- Serve over rice and garnish with basil and chili slices.
Nutrition
Calories: 554kcal | Carbohydrates: 57g | Protein: 46g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 108mg | Sodium: 482mg | Potassium: 1156mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4567IU | Vitamin C: 143mg | Calcium: 96mg | Iron: 3mg