COCONUT CURRY CHICKEN

This is an easy Thai chicken curry that’s made in one skillet, ready in 20 minutes, and is naturally gluten-free. According to the computer-generated nutrition stats, there’s only 141 calories and 4 carbs per serving – no rice or naan included.

With cold weather upon us, nothing is better than diving into a bowl of this hearty yet healthy comfort food that’s layered with flavors. I could just drink the coconut milk-based sauce.

The curry is savory, salty, there’s natural sweetness from the sweet Vidalia onions, carrots, and coconut milk. There’s perfect acid balance from lime juice and a very gentle heat from the Thai red curry paste.

Adapted from: averiecooks.com

Ingredients

1/4 cup cilantro and/or basil, diced

3 cloves minced garlic (~1 and 1/2 teaspoons)

1 pound boneless skinless chicken breast or thighs, cut into 1 inch pieces

3 tablespoons red curry paste (I use Thai Kitchen; reduce or increase as desired for spice levels)

2 teaspoons ground coriander

1 large red bell pepper

Serve over/with: cooked basmati rice and naan bread with additional lime wedges

Optional: chopped peanuts or cashews

1/2 medium yellow onion, diced (~1/2 cup)

2 teaspoons yellow curry powder

Fine sea salt and freshly cracked pepper

1 can full fat coconut milk (NOT lite)

1 tablespoon lime juice

1-2 tablespoons brown sugar

2 teaspoons fish sauce, optional

3 tablespoons coconut oil, separated

2 tablespoons finely minced ginger (from a 1 and 1/2 inch piece)

Instructions

Number one: Start by prepping ingredients: dice the onion, mince the garlic, and mince the ginger. I peel the ginger with a spoon or vegetable peeler and then finely mince it. Thinly slice the red bell pepper into long vertical strips and then cut those strips in half horizontally.

Number two: Heat 2 tablespoons coconut oil in a large deep skillet over medium-high heat. Add the onion and saute for 3-5 minutes or until onions are beginning to get golden. Add the garlic and ginger. Stir to coat everything with the oil. Lower the heat to low and add in the curry powder, red curry paste, and coriander. Stir often for 2-3 minutes or until lightly toasted and fragrant.

Number three: Return the heat to medium high. Add in the remaining 1 tablespoon coconut oil and the red pepper. Stir for 1-2 minutes and then add in the bite-sized pieces of chicken. Sprinkle on salt and pepper to taste (I add 1 teaspoon fine sea salt and 1/2 teaspoon pepper). Cook, stirring often for about 4-5 minutes or until the chicken is browned on both sides, but not cooked through.

Number four: Pour in the coconut milk, lime juice, and brown sugar (to taste; I start with just 1 tablespoon). Stir until chicken is cooked through (juices run clear and it is cooked to 165 degrees F) and curry is slightly thickened (Note 1). If desired, stir in the fish sauce.

Number five: Serve over rice and/or with naan bread. Garnish individual plates with cilantro, basil, and/or crushed peanuts/cashews. Serve additional lime wedges by the side if desired.



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