Thai
LEAN & GREEN THAI CURRY COCONUT CHICKEN
OPTAVIA Counts:
- 1 Lean
- 3 Green
- 1.50 Condiment
- 1 Healthy Fat
I’ve lately gotten into the habit of making coconut curries, and this outstanding Thai Curry Coconut Chicken dish is fantastic. It’s delicious and easy to make a lean and green dinner out of this dish by adding some cauliflower rice. Would your family eat Thai food at each meal? You’ll have made a Thai supper that’s 100% on plan and completely delectable if you finish this lean and green Thai Curry Coconut Chicken dish!
- Difficulty
EASY
- Servings
5
- Cooking Time
5 MINUTES
- Prep Time
10 MINUTES
LEAN & GREEN THAI CURRY COCONUT CHICKEN
INGREDIENTS
- 1 tsp Sesame Oil
- 1/4 cup Scallions
- 2 tsp Thai Kitchen Red Curry Paste
- 1/8 tsp Garlic Powder
- 1/3 cup Thai Kitchen lite coconut milk
- 1 tsp Fish Sauce
- 2 tbsp Cilantro chopped
- 1 dash Salt (optional)*
- 18 oz Boneless Skinless Chicken Breast cubed
- 2.75 cup Cooked Cauliflower grated
LEAN & GREEN THAI CURRY COCONUT CHICKEN
INSTRUCTIONS
- Trim the scallions and chop them. Separate the whites from the greens.
- In a large nonstick pan, heat 1 teaspoon of oil on medium-high for the scallions. Add the scallion whites and red curry paste and saute for 1 minute in a medium-size skillet.
- Add cubed chicken (12 oz. after cooking), then add garlic powder and salt (optional). Continue to cook until almost done.
- Add the fish sauce, and coconut milk. Toss until thoroughly combined. Simmer for approximately 2-3 minutes. Remove from heat and mix in the scallions greens and cilantro. Serve over cooked cauliflower rice as desired.