Ingredients for My Thai Chicken Curry
- 1 tablespoon olive oil
- Chicken Breasts
- Russet Potatoes
- Light Coconut Milk
- 2 tablespoons green curry paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- Cashew Nuts
- 1/4 cup chopped fresh cilantro
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How to Make My Thai Chicken Curry
- Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
- Add 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces. Sauté until browned, about 5-7 minutes.
- Remove chicken from skillet and set aside.
- Add 1 (13.5 ounce) can full-fat coconut milk, 2 tablespoons green curry paste, 1 tablespoon fish sauce, and 1 tablespoon brown sugar to the skillet.
- Whisk until well combined.
- Bring to a simmer, then reduce heat to medium-low.
- Return chicken to the skillet and simmer for 15 minutes.
- Add 1 lb small red potatoes, cut into 1-inch cubes. Continue to simmer until potatoes are tender but still hold their shape, about 5-7 minutes.
- Remove from heat and stir in 1/4 cup chopped roasted cashews and 1/4 cup chopped fresh cilantro.
- Serve hot over white rice. Garnish with extra cilantro and lime wedges (optional).
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
33g
Fat
15g
Carbs
9g
