recipe
MAIN DISH

Coconut Chicken Curry

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Serves
6
Total
30min
This curry recipe has everything you need for a well-balanced meal and gives you a reason to shop the produce aisle.
Directions
Heat oil in 4-quart Dutch oven. Add green onions, garlic, and gingerroot. Cook over medium-low heat for 1 minute, stirring occasionally. 
Add bell peppers and lemongrass paste. Cook for 3 minutes, stirring occasionally. Stir in coconut milk, broth, curry paste, and fish sauce. Add chicken; bring to a simmer. Reduce heat. Cover and gently simmer for 8 to 10 minutes or until chicken reaches 175 degrees. 
Remove and transfer chicken to a cutting board. Shred chicken using 2 forks; set aside. Combine lime juice and cornstarch in small bowl; stir into curry mixture. Return chicken to curry mixture. Simmer for 2 minutes or until sauce is slightly thickened. 
Serve over riced cauliflower. Garnish with cilantro and serve with lime wedges, if desired. 
Nutrition
Calories260
Fat11g
Carbs11g
Protein25g
Disclaimer: Nutritional values are estimates based on the suggested ingredients. To obtain the most accurate nutritional information in any given recipe, calculate with the actual ingredients used in your recipe.

What to grab

4-quart Dutch oven, 2 forks