Ingredients for Thai Curry Chicken Breast Saute
- Chicken Breast
- Lemon
- Vegetable Oil
- Garlic Cloves
- Onion
- 1-2 serrano peppers, finely chopped (adjust to taste)
- 2 tablespoons Thai curry powder
- Thai Red Curry Paste
- Salt And Pepper
- Fresh cilantro, chopped (for garnish)
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How to Make Thai Curry Chicken Breast Saute
- Butterfly and dice 1 lb boneless, skinless chicken breasts into 1-inch cubes.
- Rinse chicken under cold water and drain thoroughly.
- Squeeze the juice of 1/2 a lemon over the chicken; set aside.
- Heat 1 tablespoon of oil in a large saute pan over medium heat.
- Add 2 cloves minced garlic, 1-2 finely chopped serrano peppers (adjust to taste), and 1/2 cup chopped yellow onion. Saute for 2 minutes, or until softened.
- Stir in 2 tablespoons Thai curry powder and cook for 1 minute more.
- Add 2 tablespoons Thai green curry paste; stir well and cook for 2 minutes.
- Add the diced chicken and lemon juice to the pan. Stir to coat completely in the curry mixture.
- Saute for 10-12 minutes, or until chicken is cooked through and no longer pink.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro before serving. Serve hot with jasmine rice or as a side dish to Thai fried rice.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
3g
Fat
39g
Carbs
2g
