Tropical Thai Chicken Curry
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
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
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1Heat half a can of coconut milk in a wok or heavy-bottomed skillet over medium-high heat until foaming.
coconut milk
frying pan
wok -
2Add curry paste and stir to combine.
curry paste
-
3Add fish sauce, sugar, and lime leaves* and let cook for one minute.
lime leaves
fish sauce
sugar
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4Add remaining coconut milk and water.
coconut milk
water
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5Add 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
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6Remove from heat.
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7Remove wild lime leaves* and stir in the sliced basil.
lime leaves
basil
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8Serve with jasmine rice.
jasmine rice