Dinner
Baby Red Curry Chicken
| Total time:
| Prep:
| Cook:
| Servings:
|
| 35 min |
5 min |
30 min |
4 |
Dietary Restrictions
Dairy-freeGluten-freeEgg-freePeanut-freeTree-nut-freeShellfish-freeRed meat-freeSoy-FreePork-FreeSesame-Free
Ingredients
-
1
Tablespoon
coconut oil
-
4
chicken drumsticks
-
1/2
Teaspoon
cumin
-
1/4
Teaspoon
garlic powder
-
1/2
onion
-
1
carrot
-
1
Teaspoon
ginger paste
-
1
garlic clove
-
1
Tablespoon
thai red curry paste
-
1/2
Teaspoon
fish sauce
-
1
bay leaf
-
6
Ounce
canned unsweetened coconut milk
-
1/2
Cup
chicken broth
-
1
Cup
spinach
Directions
-
Optionally season the chicken with cumin and garlic powder. Add oil to a pan, once hot and cook the chicken for 5 minutes on each side. Until golden.
-
Remove the chicken for the pan and set aside on a plate.
-
On that same pan where you cooked the chicken add the onion and carrots. Cook for 6 minutes.
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Nutrition Facts per Serving
| Nutrient |
Amount |
| Calories
| 365 kcal |
| Fat
| 24 g |
| Carbohydrates
| 10 g |
| Protein
| 26 g |
| Fiber
| 1 g |
| Sugar
| 3 g |
| Sodium
| 306 mg |
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