Thai Coconut Curry with Chicken & Vegetables
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Fit Mitten Kitchen · by Ashley★ 5.0 (3)

Thai Coconut Curry with Chicken & Vegetables

NUTRITION · PER SERVING30M COOK
CAL 19%·PRO 60%
CARBS 18G19% OF CAL
6G FIBER0G ADDED0G INTRINSIC4G OTHER8G TOTAL SUGAR
FAT 22G53% OF CAL
16G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy Thai coconut curry with chicken, broccoli, and vegetables finished in under thirty minutes. Rich and aromatic with a subtle heat, it's a quick weeknight meal.

mainthaicurrychickengluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 1/2 TBS ghee or coconut oil
  • 1/2 TBS minced garlic
  • 1/2 medium sweet onion (diced)
  • 1.5 lbs chicken breast (cut into chunks)
  • 1 medium head broccoli (chopped, about 3-4 cups)
  • 1 medium red bell pepper (chopped, about 1 cup)
  • 1 medium orange bell pepper (chopped, about 1 cup)
  • 1 13.5 oz canned coconut milk* (full-fat is best, but lite also works)
  • 1 cup unsweetened almond or cashew milk (Whole30 compliant)
  • 3 TBS red curry paste
  • 1 tsp fish sauce
  • 1 heaping tsp turmeric
  • 1/4 tsp pink salt
  • 1/8 tsp cayenne (or to taste)
  • 1 large head cauliflower
  • cilantro (for garnish)
PREP
10M
SODIUM
594MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.