Tropical Thai Chicken Curry

Ready in : 45 mins

Tropical Thai Chicken Curry is a gluten free and dairy free main course. This recipe serves 4. One portion of this dish contains about 28g of protein, 27g of fat, and a total of 433 calories. For $2.64 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. A mixture of palm sugar, curry paste, chicken breast, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 45 minutes. 1 person were glad they tried this recipe. It is a rather cheap recipe for fans of Indian food. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 57%. This score is good.

Diets

GLUTEN FREE

DAIRY FREE

Ingredients

coconut milk

14 oz

fish sauce

2 Tbsp

basil leaves

0.33333334 c

lime leaves

4

mango

1

palm sugar

1 Tbsp

pineapple

1 c

curry paste

2 Tbsp

chicken breast

1 Lb

water

0.5 c

Cooking in Steps

1
Heat half a can of coconut milk in a wok or heavy-bottomed skillet over medium-high heat until foaming.

coconut milk

frying pan

wok
2
Add curry paste and stir to combine.

curry paste
3
Add fish sauce, sugar, and lime leaves* and let cook for one minute.

lime leaves

fish sauce

sugar
4
Add remaining coconut milk and water.

coconut milk

water
5
Add chicken, pineapple, and mango to the curry and let cook for 2-3 minutes. Reduce heat to simmer and continue to cook for five minutes or until chicken is cooked through.

pineapple

whole chicken

mango
6
Remove from heat.
7
Remove wild lime leaves* and stir in the sliced basil.

lime leaves

basil
8
Serve with jasmine rice.

jasmine rice