Zucchini and Chicken Curry
Ingredients
-
1
tablespoon
oil
-
1 ½
tablespoons
red curry paste
-
8
oz
boneless and skinless chicken breast, cut into cubes
-
6
pieces
baby carrots
-
6
oz
zucchini, cut into quarters
-
80
ml
coconut milk
-
¼
cup
water
-
2
teaspoons
palm sugar or white sugar to taste
-
½
teaspoon
fish sauce
Instructions
- Heat a skillet over medium heat and add the oil.
- Sauté the red curry paste until aromatic.
- Add the chicken and carrots, stirring to coat with the curry paste.
- Incorporate the zucchini, coconut milk, and water, bringing the mixture to a boil for about 5 minutes.
- Add palm sugar and fish sauce, boiling for another minute until the zucchini is slightly soft.
- Serve immediately with steamed jasmine rice.
Nutrition Facts (estimated)
Servings
2
Calories
320
Total fat
19g
Total carbohydrates
11g
Total protein
26g
Sodium
294mg
Cholesterol
73mg
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