Thai Red Curry And Jasmine Rice Recipe

Name: Thai Red Curry And Jasmine Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb boneless skinless chicken breast; 2 tablespoons canola oil; 1 -2 tablespoon Thai red curry paste; 1 cup reduced-fat coconut milk; 2 cups low sodium chicken broth; 1/2 teaspoon salt; 2 cups sweet potatoes, cubed; 1/2 cup fresh cilantro, minced; 1/2 cup green onion, sliced; 1 cup jasmine rice; 2 cups water

Servings: persons

1 lb boneless skinless chicken breast
2 tablespoons canola oil
1 -2 tablespoon Thai red curry paste
1 cup reduced-fat coconut milk
2 cups low sodium chicken broth
1/2 teaspoon salt
2 cups sweet potatoes, cubed
1/2 cup fresh cilantro, minced
1/2 cup green onion, sliced
1 cup jasmine rice
2 cups water

1
Cut chicken into 2-inch pieces.
2
Add oil to a large pan and heat. Add chicken and sear over fairly with heat until lightly browned.
3
Add red curry paste and cook for 3-5 minutes, stirring with a wooden spatula.
4
Pour coconut milk into pan and mix to combine, scraping bottom of pan to remove any sediment.
5
Add chicken stock and sweet potato. Bring to a boil, reduce heat and simmer for 25-30 minutes or until sweet potato is completely tender but still holding its shape and sauce had reduced slightly. Taste and adjust seasoning; add salt if needed.
6
Cook rice according to package directions in unsalted water.
7
Ladle curry over rice in warmed wide-rimmed bowls. Garnish with fresh minced cilantro and sliced onions.

777

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb boneless skinless chicken breast, 2 tablespoons canola oil, 1 -2 tablespoon Thai red curry paste, 1 cup reduced-fat coconut milk, and more.

Yes, Thai Red Curry And Jasmine Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Red Curry And Jasmine Rice

How did you like this recipe?

Frequently Asked Questions