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.
