Dinner
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
-
1/4
Teaspoon
salt
-
1/4
Teaspoon
black pepper
-
1/2
Teaspoon
cumin
-
1/2
Tablespoon
coconut oil
-
4
chicken drumsticks
-
1
onion
-
1
carrot
-
1/2
Tablespoon
ginger paste
-
2
garlic clove
-
2
Tablespoon
thai red curry paste
-
1
Teaspoon
fish sauce
-
1
bay leaf
-
6
Ounce
canned unsweetened coconut milk
-
1
Cup
chicken broth
-
2
Cup
spinach
-
1
Cup
basmati rice
-
2
Cup
water
Directions
-
Season the chicken with a pinch of salt, pepper, and garlic powder. Add coconut oil to a pan 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.
-
Add the ginger and the garlic and mix to combine.
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Nutrition Facts per Serving
| Nutrient |
Amount |
| Calories
| 552 kcal |
| Fat
| 23 g |
| Carbohydrates
| 52 g |
| Protein
| 31 g |
| Fiber
| 3 g |
| Sugar
| 4 g |
| Sodium
| 588 mg |
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