Ingredients for My Thai Chicken
- 2 tablespoons Madras curry powder
- Cayenne Pepper
- Onion
- Extra Virgin Olive Oil
- 2 tablespoons butter
- Coconut Milk
- 2 cups chicken stock
- Peanut Butter
- Salt
- Boneless Chicken
- Potato
- Whole Tomatoes
- Cilantro
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How to Make My Thai Chicken
- Heat 2 tablespoons of butter and 1 tablespoon of vegetable oil in a large sauté pan over medium heat.
- Add 1 cup of thinly sliced onions and sauté until translucent, about 5-7 minutes.
- Stir in 1 teaspoon of cayenne pepper and 2 tablespoons of Madras curry powder. Cook for 1 minute, stirring constantly, until fragrant.
- Pour in 2 cups of chicken stock and add the following ingredients: [Add specific ingredient measurements here, see ingredients section].
- Bring to a simmer, then reduce heat to medium-low. Cook for 20 minutes, stirring occasionally.
- Add 1.5 pounds of cubed chicken and 1 cup of cubed potatoes. Continue to simmer until the chicken is cooked through and the potatoes are tender, about 10-15 minutes.
- Taste and adjust seasoning as needed. This Thai-style curry is a flavorful soup, not a thick stew.
- Serve hot over cooked white rice.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
46g
Fat
84g
Carbs
11g
