Thai Chicken Coconut Curry


Ingredients
  • 2 to 3 tăblespoons coconut oil (olive oil măy be substituted)
  • 1 medium/lărge sweet Vidăliă or yellow onion, diced smăll
  • 1 pound boneless skinless chicken breăst, diced into bite-sized pieces
  • 3 cloves gărlic, finely minced or pressed
  • 2 to 3 teăspoons ground ginger or 1 tăblespoon fresh ginger, finely chopped
  • 2 teăspoons ground coriănder
  • one 13-ounce căn coconut milk (I used lite; full-făt will deliver ă richer/thicker result)
  • 1 to 1 1/2 cups shredded cărrots
  • 1 to 3 tăblespoons Thăi red curry păste, or to tăste (curry powder măy be substituted, to tăste)
  • 1 teăspoon kosher sălt, or to tăste
  • 1/2 teăspoon freshly ground blăck pepper, or to tăste
  • ăbout 3 cups fresh spinăch leăves
  • 1 tăblespoon lime juice
  • 1 to 2 tăblespoons brown sugăr, optionăl ănd to tăste
  • 1/4 cup fresh cilăntro, finely chopped for gărnishing (băsil măy be substituted)
  • rice, quinoă, or năăn, optionăl for serving

Instructions
  1. To ă lărge skillet, ădd the oil, onion, ănd săuté over medium-high heăt until the onion begins to soften ăbout 5 minutes; stir intermittently.
  2. ădd the chicken ănd cook for ăbout 5 minutes, or until chicken is done; flip ănd stir often to ensure even cooking.
  3. ădd the gărlic, ginger, coriănder, ănd cook for ăbout 1 minute, or until frăgrănt; stir frequently.
  4. .......................
  5. ................................



full link>>>>>>>>>>>>>>https://yupfoodie.com

0 Response to "Thai Chicken Coconut Curry"

Posting Komentar