Ingredients for Thai Chicken Curry With Dried Apricots
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 2 tablespoons Thai red curry paste
- 1 tablespoon fresh ginger, minced
- 1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 2 (13.5 ounce) cans unsweetened coconut milk
- 1/2 cup mango chutney
- 1/2 cup fresh cilantro, chopped, divided
- 1/2 cup dried apricots, chopped
- steamed rice, for serving
- salt and pepper, to taste
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How to Make Thai Chicken Curry With Dried Apricots
- Heat 1 tablespoon of oil in a heavy skillet over medium heat.
- Add 1 medium onion, 2 cloves garlic (minced), and 1 red bell pepper (chopped) to the skillet.
- Sauté for 5 minutes, until softened.
- Stir in 2 tablespoons red curry paste and 1 tablespoon minced ginger.
- Sauté for 1 minute more, until fragrant.
- Add 1.5 lbs cubed chicken breast and cook, stirring frequently, for 5 minutes, until browned.
- Transfer the cooked chicken to a bowl and set aside.
- Add 2 (13.5 oz) cans unsweetened coconut milk and 1/2 cup dried apricots to the skillet. Bring to a boil, then reduce heat and simmer until the sauce has reduced to about 2 1/2 cups (about 10-15 minutes).
- Stir in 1/2 cup mango chutney and 1/4 cup chopped fresh cilantro.
- Mix well to combine.
- Return the cooked chicken to the skillet. Season with salt and pepper to taste.
- Sprinkle with the remaining 1/4 cup chopped fresh cilantro.
- Serve hot over cooked rice.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
61g
Fat
204g
Carbs
8g
