Red Chicken Curry Tacos, Salad & Peanut Sauce
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Cooking tools:
- Nonstick skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Plastic wrap
- Measuring spoon
- Measuring cup
- Stove
- Refrigerator
Ingredients
- 1 1/2 lb chicken thighs (with fat trimmed)
- 4 tablespoons red curry paste
- spray olive oil
- 2 Roma tomatoes, diced
- 1 medium cucumber, diced
- juice from 1 lime
- 1/3 cup fresh cilantro, finely chopped
- sea salt to taste
- 8 low-carb wheat tortillas
- 4 servings (8 tablespoons) peanut sauce
- fresh chopped cilantro
- fresh chopped mint
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