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Quick Thai Chicken Curry



  • 1 cup (240 ml) of coconut milk (from a can)
  • 1/4 cup (4 g) of fresh cilantro
  • 1 Tablespoon (15 ml) of lime juice
  • 1 chili pepper (14 g), seeds removed (optional)
  • 1 Tablespoon (7 g) of curry powder
  • 2 cloves (6 g) of garlic, peeled
  • 2 teaspoons (4 g) of ginger powder
  • 2 Tablespoons (30 ml) of coconut oil, to cook with
  • 1 chicken breast (200 g), diced
  • 1 medium bell pepper (120 g), diced
  • 1/2 medium onion (55 g), diced
  • Salt and pepper, to taste
                                                    • 1To make the curry sauce, blend the coconut milk, fresh cilantro, lime juice, optional chili pepper, curry powder, garlic cloves, and ginger powder until smooth. Set aside.
                                                    • 2In a large skillet or pan, melt the coconut oil over medium-high heat. Add the chicken, bell pepper, and onion to the skillet and saute until the chicken is browned, about 5 minutes.
                                                    • 3Reduce the heat to low and add the curry sauce to the skillet. Cover and simmer for 20 minutes, stirring occasionally. Season with salt and pepper to taste.
                                                    • 4Divide the curry between 2 plates and serve.
                                                    (Estimated and based on per-serving amounts.)
                                                      Calories: 572    Fat: 47 g     Total Carbs: 13 g     Fiber: 3 g     Sugar: 4 g     Net Carbs: 10 g     Protein: 26 g