Thai-Style Chicken Curry

Thai-Style Chicken Curry
Makes 4
Prep 25 m
Cook 25 m


  1. 1 of 1 In a large skillet, heat 2 tbsp vegetable oil over medium-high. Cook 1 cup chopped white onion, 4 large cloves smashed garlic and one 2-inch piece fresh ginger, chopped, for 3 to 5 minutes. Add 1 3/4 cup unsweetened almond milk and stir, scraping bottom of pan. Reduce heat to low, cover and simmer 5 minutes. Cool slightly. Transfer to blender; wipe out pan. Puree onion mixture with 1/4 cup packed cilantro leaves and stems, 1 tbsp fish sauce, 1/4 cup lime juice and 1 roughly chopped jalapeno, seeded if desired. Cut 1 lb boneless, skinless chicken breasts, 2 peeled carrots and 1 sweet red pepper into large dice. Add 2 tsp oil to skillet and cook carrots over medium-high for 5 minutes. Add peppers, chicken and 1/4 tsp each salt and pepper; cook 5 minutes, until browned. Add sauce and simmer 5 minutes, until chicken is cooked through. Top with 1 tbsp finely chopped cilantro and 1/2 cup chopped toasted almonds. Serve with 2 cups cooked brown rice and lime wedges.
Nutrition Information for Thai-Style Chicken Curry
Servings Per Recipe: 4
Per Serving: 42 g carb., 6 g fiber, 7 g sugar, 34 g pro., 532 kcal cal., 26 g Fat, total, 3 g sat. fat, 660 mg sodium