Thai Chicken Curry with Coconut Milk

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Thai Chicken Curry with Coconut Milk

Thai Chicken Curry with Coconut Milk

You can never have too many main course recipes, so give Thai Chicken Curry with Coconut Milk a try. This recipe serves 3. One serving contains 439 calories, 22g of protein, and 34g of fat. From preparation to the plate, this recipe takes around 45 minutes. 1 person found this recipe to be delicious and satisfying. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet. This recipe is typical of Indian cuisine. If you have thai curry paste, chicken breast halves, sugar, and a few other ingredients on hand, you can make it. To use up the canned coconut milk you could follow this main course with the Healthy Key Lime Tarts as a dessert.

Instructions

1
Slice beans diagonally into 1 1/2-inch lengths.
Ingredients you will need
BeansBeans
2
Cut chicken into 1-inch cubes.
Ingredients you will need
Whole ChickenWhole Chicken
3
Place a 10- to 12-inch frying pan over high heat. When pan is hot, add oil and beans; stir-fry 2 minutes.
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BeansBeans
Cooking OilCooking Oil
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Frying PanFrying Pan
4
Add chicken and cook, stirring occasionally, until lightly browned, about 4 minutes.
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Whole ChickenWhole Chicken
5
Add curry paste, coconut milk, and sugar. Reduce heat to low and stir until curry paste is well blended.
Ingredients you will need
Coconut MilkCoconut Milk
Curry PasteCurry Paste
SugarSugar
6
Add bamboo shoots; continue cooking until hot, 3 to 4 minutes.
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Bamboo ShootsBamboo Shoots
7
Add fish sauce to taste.
Ingredients you will need
Fish SauceFish Sauce

Equipment

DifficultyMedium
Ready In45 m.
Servings3
Health Score16
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