Description
Tender chicken and crisp veggies in a creamy coconut curry, served over fluffy jasmine rice. A quick, satisfying weeknight meal.
Ingredients
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- 1 tsp salt
- 1 tbsp flour
- 2 tsp curry powder
- 1 lbs (454 g) chicken breasts, boneless and skinless, cut in 1/2 inch pieces
- 2 tsp olive oil
- 1 cups (237 ml) snow pea pods, chopped
- 1/2 cup red pepper, chopped
- 1 (13.5 ounce) can light coconut milk
- 1 cups (237 ml) carrots, shredded
- 1/4 cup fresh cilantro, chopped
- 1/3 cup cashews, chopped
- 4 cups (946 ml) hot cooked jasmine rice
Instructions
- Combine salt, flour, and curry powder in a medium-sized bowl.
- Add the chicken and toss to coat.
- In a large sauté pan over medium-high heat (approximately 375°F/190°C), add the oil.
- When the oil just begins to shimmer, add the seasoned chicken and sauté for 5 minutes, or until it begins to brown.
- Add the snow pea pods and red pepper and toss to combine.
- Stir in the coconut milk and reduce heat.
- Simmer for 7–8 minutes, or until the chicken is done and the sauce slightly thickens, stirring occasionally.
- Stir in the carrots and cilantro and sprinkle with the cashews.
- Serve in bowls on top of rice.
Notes
- For extra flavor, marinate the chicken in the curry powder mixture for 30 minutes before cooking.
- If you don’t have snow peas, substitute with broccoli florets or green beans.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 10
- Sodium: 600
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 50
- Fiber: 5
- Protein: 30
- Cholesterol: 100