Thai Chicken with Coconut Milk and Lemon
Asian
Main Dishes
Calories per Serving
461.4
Total Calories
2307
Number of people
5 - 6
Cooking Time
30 Minutes
Recipe Ingredients
Dietary Plans
This recipe is perfect for individuals following these diets:
- Low Carb
- Low Fat
- Gluten Free
- Lactose Free
Allergy Warning
This recipe contains ingredients that are harmful to those who are allergic to the following foods:
- Milk
Vegetable Oil
5 Tablespoon
Boneless Chicken
1 Piece
Frozen Peas and Carrot
400 Gram
Onion
1 Piece
Green Onion
5 Piece
Garlic
3 Piece
Red Chili Pepper
1 Piece
Salt
1 Teaspoon
Turmeric
0.25 Teaspoon
Ground Paprika
1 Teaspoon
Chicken Broth Powder
1 Teaspoon
Bay Leaves
2 Piece
Lemon Zest
1 Tablespoon
Coconut Milk
1 Can
Lemon Juice
0.5 Cup
Coriander
0.25 Cup
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Cooking Steps
1
Heat the vegetable oil in a pot over high heat.Add the chopped onion, garlic, and salt.
2
Add turmeric, paprika, bay leaf, and hot pepper, then add the chicken and cook while stirring continuously.
3
Add the vegetables and chicken bouillon powder.
4
Pour in the coconut milk, lemon juice, and lemon zest. Let it cook for 5 minutes until done.
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