Coconut Curry Chicken
A lightened up version of a Thai chicken curry with coconut milk, curry powder, and fresh basil.
Servings 3
Calories 151kcal
Ingredients
- 2 teaspoons vegetable oil divided
- 1 cup chopped onions
- 2 cups fresh basil leaves
- 1 clove garlic crushed
- 2 teaspoons curry powder
- ½ teaspoon salt
- ⅛ teaspoon ground red pepper
- ½ pound skinless boneless chicken breasts, cut into 1-inch pieces
- ¾ cup light coconut milk
- steamed rice I prefer Jasmine or Chinese egg noodles or rice noodles
Instructions
- Prepare rice or noodles, if desired.
- Meanwhile, heat 1 teaspoon oil in a large non-stick skillet over medium high heat until hot. Add onion and saute 3 minutes. Add basil, stir-fry for 2 minutes. Remove from pan and keep warm.
- Heat remaining 1 teaspoon oil in skillet over medium-high heat. Add garlic and stir-fry 30 seconds. Add curry powder, salt and red pepper; stir-fry 10 seconds. Add chicken and stir-fry 3 minutes.
- Stir in coconut milk, reduce heat to medium. Cook 2 minutes or until chicken is done. Stir in basil mixture and toss well.
- To serve, spoon mixture over rice or noodles.
Notes
Nutritional information does not include rice or noodles.
Source: Adapted from Cooking Light
You're Gonna Bake It After All
bakeitafterall.com
Nutrition
Calories: 151kcal | Carbohydrates: 8g | Protein: 10g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 39mg | Sodium: 474mg | Potassium: 254mg | Fiber: 2g | Sugar: 2g | Vitamin A: 907IU | Vitamin C: 7mg | Calcium: 53mg | Iron: 1mg