Red Thai Chicken Coconut Curry

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;