Coconut Curry Thai Basil Chicken

1. 1

   Heat sesame oil in a large, heavy-bottomed skillet over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and ginger; cook for 2 to 3 minutes. Stir the chicken into the onion mixture and season with salt and pepper. Mix in the curry paste. Cook, stirring occasionally, until the chicken is browned, about 10 minutes.

2. 2

   Add the coconut milk, red bell pepper, chicken broth, snow peas, mushrooms, and bamboo shoots. Season with cinnamon and stir well. Cover, lower the heat to medium-low, and simmer until the chicken is no longer pink in the center and the juices run clear, about 30 minutes. Remove from the heat; stir in the basil and lemon juice.

• Calories 436.77 kcal High
• Protein 42.46 g Good Source
• Carbs 44.37 g Moderate
• Total Fat 6.37 g Moderate
• Saturated Fat 1.53 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 105.55 mg High
• Sodium 636.28 mg High
• Fiber 3.82 g Moderate
• Sugar 3.76 g Moderate
• Added Sugar 0.06 g Low Source
• Calcium 521.82 mg Good Source
• Iron 2.99 mg Moderate
• Potassium 192.51 mg Low Source
• Vitamin A 85.81 mcg_rae Low Source
• Vitamin C 110.9 mg Good Source
• Vitamin D 0.83 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Soy 🌱
• Sesame
• Garlic 🧄
• Onions 🧅