Red Thai Chicken Coconut Curry
Here is an easy low sodium, low calorie and
low carb one-skillet curry that’s ready in 20 minutes and is layered with so
many fabulous flavors.
Ingredients
- 2
tablespoons olive oil, divided
- ½
teaspoon crushed garlic
- 1
Medium White Onion
- 2 to 3
teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped
- 1
pound chicken ( cut into ½ inch cubes)
- 1
(14 ounce) can light coconut milk
- 1
tablespoon brown sugar
- 1
tablespoon red Thai curry paste
- 1
tablespoon lime juice
- 2
cups cooked quinoa
- Chopped
fresh cilantro for garnish
Heat 1 tablespoon oil in
a large skillet over medium-high heat. Add garlic and onions and then the
chicken, until browned and cooked through, 3 to 4 minutes. Transfer to a plate.
Remove pan from heat.
Whisk the remaining 1 tablespoon oil, coconut milk, brown sugar, curry paste,
ginger and lime juice in the pan. Cook over high heat, stirring occasionally,
until reduced by half, 5 to 10 minutes.
Serve the chicken with quinoa and the
sauce, garnished with cilantro, if desired.
Tasty additional extras
If you have extra veggies you want to incorporate such as
cauliflower, bell peppers, tomatoes, carrots, spinach or sweet potato, add them
when you add the coconut milk.
Per Serving: 3 Oz. Chicken, 1/2 Cup
Quinoa & 3 Tbsp. Sauce
387 calories; 16.7 g
total fat; 5.8 g saturated fat; 65 mg cholesterol; 195 mg sodium. 168 mg
potassium; 27.2 g carbohydrates;
