Well Plated · by Erin Clarke★ 4.7 (220)
Thai Chicken Curry
NUTRITION · PER SERVING50M COOK
CAL 47%·PRO 100%
CARBS 107G45% OF CAL
8G FIBER6G SUGAR93G OTHER
FAT 34G32% OF CAL
27G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A one-skillet Thai chicken curry with coconut milk, curry paste, and aromatic vegetables. Simple to prepare with minimal cleanup, it's fragrant and satisfying served over rice.
mainthaicurrybowlchicken🌡️ thermometer🍳 skillet🔥 ovendairy freegluten free
View the full recipe on Well Plated →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 1/2 pounds boneless skinless chicken breasts (or thighs, or a mix!)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons coconut oil
- 1 red bell pepper (thinly sliced)
- 1 leek (thinly sliced)
- 2 cloves garlic (minced)
- 1/2 teaspoon grated fresh ginger
- 2 tablespoons red curry paste
- 1 can full-fat coconut milk ((14 ounces) (do not use light, or the sauce won't thicken properly))
- 3 tablespoons fresh cilantro (torn)
- Prepared brown rice (for serving)
At a glance
PER SERVING · TIME 50M
CAL 47%·PRO 100%
CARBS 107G45% OF CAL
8G FIBER6G SUGAR93G OTHER
FAT 34G32% OF CAL
27G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 636mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1103mg
- Calcium
- 43mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 636MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.