Ingredients and Weight:
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 ginger knob (about 1 inch), peeled and minced
- 1 can (14 ounces) coconut milk
- 1 cup chicken broth
- 1/2 cup red curry paste
- 1/4 cup lime juice
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large bowl, combine the chicken, onion, garlic, ginger, coconut milk, chicken broth, curry paste, lime juice, brown sugar, salt, and pepper. Mix well to coat.
- Transfer the mixture to a large skillet or Dutch oven over medium heat. Bring to a simmer and cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened, about 25 minutes.
- Remove from heat and stir in the cilantro.
Nutritional Information (per serving):
- Calories: 350
- Fat: 15g
- Protein: 28g
- Carbohydrates: 25g
Dish Characteristics:
- Creamy, flavorful, and slightly spicy
- A perfect balance of Asian and American flavors
- Ideal for a quick and easy weeknight meal
User Comments:
- "This dish was absolutely delicious! The coconut milk and curry were the perfect combination of flavors." - Amy
- "I loved the simplicity of this recipe. It was so easy to make, but it tasted like it came from a fancy restaurant." - John
- "I'm not a huge fan of spicy food, but I really enjoyed this dish. The curry paste was just the right amount of heat." - Sarah
Special Precautions and Tips:
- Use a milder curry paste if you prefer a less spicy dish.
- Serve over rice or noodles for a complete meal.
- Top with fresh cilantro and lime wedges for extra flavor and garnish.
