Everyday Meals

Clubfoody’s Thai Chicken Curry

READY IN: 45mins

INGREDIENTS

  • 1 12 tablespoonsolive oil
  • 13 cup thai yellow curry paste
  • 2largegreen onions, sliced
  • 2largechicken breasts, cut into small cubes
  • 12 tablespoonfish sauce
  • 1 (14 ounce) can coconut milk
  • 2tablespoonsbrown sugar
  • 14 cupred pepper, finely chopped
  • 14 cupcarrot, finely chopped
  • 12 cuproasted peanuts, roughly chopped, plus more for garnish
  • 2teaspoonscornstarch (mixed with 1/2 cup cold water)
  • 12 tablespooncilantro, for garnish
  • NUTRITION INFO

    Serving Size: 1 (245) g

    Servings Per Recipe:4

    Calories: 573.4

    Calories from Fat 423 g 74 %

    Total Fat 47.1 g 72 %

    Saturated Fat 23.4 g 116 %

    Cholesterol 46.4 mg 15 %

    Sodium 476.2 mg 19 %

    Total Carbohydrate19.2 g 6 %

    Dietary Fiber 3 g 12 %

    Sugars 9 g 36 %

    Protein 24.4 g 48 %

    DIRECTIONS

  • In a large saucepan over medium heat, add oil. When hot, add curry paste and green onions; sauté for 1 ½ minutes, stirring constantly. Add chicken and cook until no longer pink, about 4 to 5 minutes. Add fish sauce and coconut milk; stir and bring to a boil. Reduce heat to medium-low and cook for 10 minutes.
  • Halfway through cooking, stir in brown sugar.
  • Add red peppers and carrots; stir and cook for 5 minutes. Add peanuts, stir and increase the heat to medium-high. When it starts to simmer, add cornstarch mixture and stir until the sauce thickens.
  • Remove from heat and spoon chicken curry over a bed of rice before sprinkle on some chopped cilantro. Serves 4.
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