Clean Eating Red Thai Chicken Curry
Delicious, better than takeout Red Thai Chicken Curry that you can have on the table in under 25 minutes.
Prep Time5 mins
Cook Time20 mins
- 1 Onion Finely sliced
- 1 tbsp olive oil
- 1 lb Chicken Breast finely sliced
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp garlic minced, (about 2 cloves)
- ½ tbsp fresh ginger minced
- 1 tsp ground coriander spice
- 1 can organic coconut cream 400ml / 13.5 FL OZ
- ½ cup water
- 3 tbsp Red Curry Paste
- 2 Carrots sliced
- 1 cup baby corn
- 1 cup fresh spinach leaves
- 2 tbsp fresh coriander
- 1 tbsp lemon juice
Heat a skillet on the stove top. Add olive oil and sliced onion. Fry for around 3 - 5 minutes until softened.
Add chicken and fry on high for about 5 minutes until lightly browned.
Add seasoning - salt, pepper, ground coriander, garlic, ginger, red curry paste.
Stir thorugh and fry for a minute or two to develop flavors.
Pour in coconut milk and water.
Add carrots and corn and simmer for 3 - 5 minutes to soften slightly
Finally, turn off the heat and stir in spinach, fresh coriander and lemon juice. Cover and leave for two minutes for leaves to wilt.
Serve with a side of brown rice or zucchini noodles
Calories: 380kcal | Carbohydrates: 18g | Protein: 20g | Fat: 27g | Saturated Fat: 20g | Cholesterol: 48mg | Sodium: 305mg | Potassium: 693mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5188IU | Vitamin C: 10mg | Calcium: 39mg | Iron: 2mg