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Thai Chicken Curry

by Christina Cherrier
Christina Cherrier

Christina Cherrier is a recipe developer and editor for Eatwell101 since 2011. She specializes in savory recipes, quick dinner options, and holiday menus. She is a professionally trained cook and worked as a consultant in the hospitality industry.

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Thai Chicken Curry
© Eatwell101.com

Make the most of Spring vegetables with this Thai chicken curry. It’s simple, fresh, and full of nutritious ingredients. Serve this creamy and fragrant stew over white or brown rice.

Chicken-Curry-with-Spring-Vegetables1Photo credit: © Eatwell101.com

Ingredients you’ll need

Skinless chicken breasts
Olive or coconut oil
Salt and cracked black pepper, to taste
Large onion
Garlic
Fresh ginger
Red bell pepper
Spring vegetables: asparagus, green peas, snap peas…
Curry powder
Ground cumin
Chicken stock or vegetable stock
Coconut milk
Cilantro for garnish
Lime wedges, for garnish

best-Chicken-Curry-stewPhoto credit: © Eatwell101.com

How to make Thai Chicken Curry

Season chicken pieces with salt and black pepper. Heat oil in a large pot over medium heat. Add the chicken and lightly brown.
Add the onion, garlic, ginger, bell pepper, asparagus, green peas, and snap peas and cook about 5 -10 minutes. Add the curry powder and cumin, the stock, cover, and simmer gently for about 10-15 minutes.
Add the coconut milk, and simmer gently, uncovered, until the sauce is thickened. Serve over rice, garnish with lime wedges and chopped cilantro.

Chicken-Curry-recipe1Photo credit: © Eatwell101.com

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    Nutrition Info (Beta version)
    * The presented values are approximate and shouldn't be considered as accurate. Please calculate your OWN nutrition information in a database using the brand names you have at hand. Each brand is different and nutrition information can vary.
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