CHICK'N COCONUT CURRY
CHICK'N COCONUT CURRY

CHICK'N COCONUT CURRY

Yield:
4 portions
Portion Size:
1 serving

Ingredients

Olive oil or coconut oil
1 tbsp
3/4 lb
Curry powder
1 tbsp
Garlic, minced
2 cloves
Grated fresh ginger
1 tsp
Red curry paste
3 tbsp
Coconut milk
1 can (14 oz each)
Fresh broccoli florets
3 cups
Fully cooked basmati rice
2 cups
Lime juice
2 tbsp
Fresh cilantro, chopped
1/4 cup

Preparation

Heat heavy frying pan over medium-high heat. Add oil to coat pan. Toss chick’n in curry powder before adding to warmed frying pan. Cook for 2 to 3 minutes on each side until well caramelized and crisp. Remove to a platter.

Add garlic and ginger to a saucepan and gently stir fry for 1 minute. Careful not to burn. Whisk in curry paste and coconut milk before bringing sauce to a boil. Stir in broccoli florets, reduce heat, and simmer for 5 minutes.

Add chick’n to saucepan and gently stir to coat in sauce. Serve on a bed of rice drizzled with a lime juice and chopped cilantro.

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