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Coconut Thai Curry Chicken Thighs

4 servings
Dinner

Characteristics

Ethnic Cuisine

Nutritional Facts Per Serving

502
Calories
34 g
Protein
19.3 g
Carbs
3.7 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 502
  • Fat 33.3 g
    • Saturated   20.3 g
    • + Trans 
  • Cholesterol 125 mg
  • Sodium   1448 mg
  • Carbohydrate 19.3 g
    • Fibre   3.7 g
    • Sugars  
  • Protein 34 g
    • Vitamin A 35 %
    • Vitamin C 28 %
    • Calcium 5 %
    • Iron 44 %

Method

Place the oil in medium-sized pan set over medium-high heat. Add the onion, carrot and ginger and stir-fry 1 minute. Add the curry paste and cook 1 minute more. Add the coconut milk, stock, soy sauce and honey. Mix in the lime juice/cornstarch mixture. Add the chicken, water chestnuts and corn. Bring to a gentle simmer, adjusting the heat downward to maintain that simmer. Simmer for 10 minutes, or until chicken is cooked through. Stir in the cilantro and serve.

Note: Thai curry paste is available in the Asian foods aisle.

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