Spicy and fragrant, this easy curried is the perfect alternative to sodium and carb filled takeout. You can sub shrimp for the chicken if you’d like for a change of pace.
Dinner, Main Course
1 1/2poundschicken breastsliced
1teaspoongrated fresh ginger
2tablespoonsThai red curry paste
1 14-ouncecan coconut milk
Juice of 1 lime
Steamed cauliflower ricefor serving
Sea salt and fresh ground pepperto taste
Heat the oil in a heavy pot over medium high heat and add the chicken. Cook until browned and add the onion, pepper, and carrot. Continue cooking until softened, and add the garlic and ginger. Cook for another minute, stir in the curry paste, and coconut milk.
Bring to a simmer, and simmer for 5 minutes.
Stir in the cilantro and lime juice, and serve over the cauliflower rice.
Thai Chicken Curry
Amount Per Serving
Calories 400Calories from Fat 171
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.