Ingredients
4
4 servings
- •1 ½ cups coconut milk
- •1 tablespoon minced ginger
- •1 tablespoon lime juice
- •1 tablespoon fish sauce
- •1 teaspoon oyster sauce
- •2 teaspoons minced garlic
- •½ teaspoon chile-garlic sauce (such as Sriracha®)
- •2 tablespoons white sugar or sugar substitute
- •1 tablespoon avocado oil
- •1 pound chicken breast, cut into bite-sized pieces
- •½ onion, sliced
- •1 ½ teaspoons curry powder
- •2 cups broccoli florets
Instructions
- Mix coconut milk, ginger, lime juice, fish sauce, oyster sauce, garlic, chile-garlic sauce, and sugar together in a small bowl.
- Heat avocado oil in a large skillet or wok over medium-high heat. Stir-fry chicken in the hot oil until no longer pink, 8 to 10 minutes. Remove from wok and keep warm. Leave remaining avocado oil in skillet.
- Stir onion and curry powder into hot oil in skillet; cook 2 minutes. Stir in broccoli; stir-fry 3 minutes. Add coconut milk mixture and bring to a boil. Reduce heat to medium and simmer sauce and vegetables for 3 minutes. Return chicken to skillet; cover and cook until chicken has heated through and vegetables are tender, about 3 minutes.
Nutritional Facts
Per 4 servings
- Calories: 372
- Carbohydrate: 16g
- Fat: 24g
- Fiber: 3g
- Protein: 26g
- Sugar: 9g
Related Recipes
Red Coconut Curry with Shrimp
Mild Coconut Chicken Curry with Sweet Potato
Creamy Coconut Curry with Shrimp
Coconut Curry Fish
Thai Coconut Vegetable Curry
Vegetable Curry with Coconut Milk
Coconut Curry over Sticky Rice
Coconut Curry Chicken
Michelle's Coconut Chicken Curry
Thai Chicken Curry in Coconut Milk
Coconut Fish Curry
