Ingredients
6
6 servings
- •4 cups water
- •2 large bone-in chicken breasts, skin removed
- •1 tablespoon coconut oil
- •3 carrots, peeled and diced
- •1 onion, diced
- •1 red bell pepper, diced
- •1 cup cooked rice
- •3 tablespoons brown sugar
- •1 tablespoon curry paste
- •1 (14 ounce) can coconut milk
- •2 cubes chicken bouillon
Instructions
- Combine water and chicken in a large pot over medium-high heat. Bring to a boil and cook until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. Remove chicken from the pot, cut off meat from bones, and dice. Strain cooking broth through a sieve and set aside.
- Heat coconut oil in a separate pot over medium heat. Add carrots, onion, and bell pepper; cook until softened, 5 to 7 minutes. Stir in cooked rice, brown sugar, curry paste, and diced chicken. Cook and stir until curry paste is completely incorporated, about 3 minutes.
- Pour in reserved chicken broth, coconut milk, and bouillon cubes. Increase heat to medium-high and bring to a boil. Reduce heat and simmer until flavors are well combined, 15 to 20 minutes.
Nutritional Facts
Per 6 servings
- Calories: 467
- Carbohydrate: 23g
- Fat: 29g
- Fiber: 2g
- Protein: 31g
- Sugar: 10g
Related Recipes
Chicken Coconut Curry
Curried Chicken Soup
Coconut Chicken Soup
Coconut Curry Chicken
Thai Chicken Curry in Coconut Milk
Thai Curry Chicken
Chicken Curry V
Creamy Coconut Curry with Shrimp
Creamy Chicken Curry Soup
Vegetable Curry with Coconut Milk
Thai Red Curry Chicken Soup
