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Chicken curry

Holly Nilsson, Spend with Pennies
  • 35 minutes
  • Serves 4

INGREDIENTS

1 lb

Chicken breast, boneless skinless

1 handful

Cilantro, fresh

1 tbsp

Garlic

1

Yellow or white onion, small

15 oz

Coconut milk, full fat canned

1 tbsp

Thai red curry paste

1/2 cup

Water or chicken stock

1 tsp

Fish sauce

2 tbsp

Lime juice

4 cups

White rice, cooked

1 tbsp

Brown sugar

2 tbsp

Curry powder, yellow

1

Salt

1 tbsp

Vegetable oil