Ingredients
Scale
- 1 Tablespoon Coconut Oil
- 1 Onion, diced
- 1 Tablespoon Fresh Ginger, minced
- 4 Garlic Cloves, minced
- 1 Red Chili, minced
- 2 (14-ounce) cans Coconut Milk
- 2 to 3 Tablespoons Soy Sauce
- 3 Tablespoons Red Curry Paste
- 1 Tablespoon Brown Sugar
- 1 1/2 lbs. Chicken Breast, sliced
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- Cilantro
- Chili Oil or Chili Crunch
- Scallions
- Fresh Lime
- Steamed Rice
Instructions
- Heat coconut oil in a large deep skillet over medium heat. Sauté diced onion for 4-5 minutes until softened. Add minced ginger, garlic, and red chili; cook for 2 more minutes.
- Pour in coconut milk, brown sugar, soy sauce, salt, pepper, and red curry paste. Mix well to combine.
- Add sliced chicken breast to the skillet and maintain a gentle simmer for 15-20 minutes until fully cooked.
- For added brightness, stir in freshly squeezed lime juice before serving over rice.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 410
- Sugar: 6g
- Sodium: 870mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 85mg