Tropical Thai Chicken Curry

Tropical Thai Chicken Curry

Tropical Thai Chicken Curry

45 minutes

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Details
  • Servings:   4
  • Dairy-Free:   True
  • Gluten-Free:   True
  • Weight Watchers:   15 Points
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Cuisine
  • Indian
  • Asian
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 1 (14oz) can of Coconut Milk, divided
  • 2 Tbsp. Fish Sauce
  • 1/3 c. Fresh Basil Leaves, sliced
  • 4 Wild Lime Leaves (or juice from half a lime)
  • 1 Fresh Mango, peeled and diced
  • 1 Tbsp. Palm Sugar (or brown sugar)
  • 1 c. Fresh Pineapple, chunked
  • 2 Tbsp. plus 1 tsp. Red Curry Paste
  • 1 Lb. Boneless, Skinless Chicken Breast, sliced thin
  • 1/2 c. water
Instructions

Heat half a can of coconut milk in a wok or heavy-bottomed skillet over medium-high heat until foaming.

Add curry paste and stir to combine.

Add fish sauce, sugar, and lime leaves* and let cook for one minute.

Add remaining coconut milk and water.

Add chicken, pineapple, and mango to the curry and let cook for 2-3 minutes. Reduce heat to simmer and continue to cook for five minutes or until chicken is cooked through.

Remove from heat.

Remove wild lime leaves* and stir in the sliced basil.

Serve with jasmine rice.

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