Ingredients
- Boneless, skinless chicken thighs
- Full-fat coconut milk
- Yellow curry powder
- Fresh ginger
- Garlic cloves
- Low-sodium soy sauce
Instructions
- Cut chicken into bite-sized pieces and pat dry.
- Sauté minced garlic and grated ginger in oil over medium heat for one minute.
- Add chicken pieces, season with salt and pepper, and cook until browned (about 5 minutes).
- Stir in coconut milk, curry powder, and soy sauce; mix well.
- Reduce heat to low and simmer uncovered for about 10 minutes until the sauce thickens.
- Serve over rice or with naan bread, garnished with fresh cilantro if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 8g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 80mg