A homemade Thai green curry paste allows this recipe to be low FODMAP, sugar-free and healthy. And yet it comes together super quick (under 15 minutes) and is insanely easy. If you want to add minced shallot or garlic to the paste, go for it. But it tastes wonderful even without it.
A homemade Thai green curry paste allows this recipe to be low FODMAP, sugar-free and healthy. And yet it comes together super quick (under 15 minutes) and is insanely easy. If you want to add minced shallot or garlic to the paste, go for it. But it tastes wonderful even without it.
Since chicken breasts don’t have much fat and, therefore, dry out more easily, I prefer to cube my chicken on the larger side so that they don’t overcook. To make your curry look like what you’d get in a Thai restaurant, thinly slice the breasts and poach them in the coconut milk mixture until cooked through, rather than searing first. To cut down on prep time, simply toss the jalapeño and ginger in a small food processor and pulse.
Cooking Instructions
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Step 1
In a large nonstick skillet, melt the
Coconut Oil (2 Tbsp)
over medium heat. Add the
Tyson® Chicken Breasts (1 lb)
in an even layer and cook until golden brown on the first side, about 3 minutes. Flip the chicken and cook for another minute. Remove from the pan and set aside.
Step 2
To the pan, add the
Fresh Ginger (1 Tbsp)
,
Jalapeño Pepper (1)
,
Ground Cumin (1/2 tsp)
,
Ground Coriander (1/4 tsp)
and
Ground Turmeric (1/4 tsp)
and cook until fragrant, 2 minutes.
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