Coconut Chicken Curry
This Thai-inspired coconut chicken curry is so vibrant and full of vegetables. It's a one-pot, gluten-free dish that's great for meal prep, comforting in cold weather and equally refreshing in warmer weather.
Ingredients
- 1 large yellow onion sliced
- 2 bell peppers sliced
- 3-4 chicken breasts
- 2 13.5 oz can coconut milk
- 1 Tbsp salt and pepper
- 1 large broccoli head bite sized pieces
- 5 carrots bite sized pieces
- 1 1/2 cup frozen peas
- 3-4 tsp garlic cloves roughly chopped
- 3-4 tsp ginger roughly chopped
- 1/2 cup lime juice
- 2 Tbsp cornstarch
- 1 tsp garlic powder
- 2 tsp onion powder
- 2 tsp turmeric powder
- Dash Thai chili spice/cayenne
Instructions
- Add sliced onion and bell peppers to a large sauce pan over medium heat. Add chicken breasts directly on top of vegetables, then pour in two cans of coconut milk and season with salt and pepper. Cover with lid and cook until chicken is fully cooked, about 12-15 minutes.
- While the chicken is cooking, prepare the broccoli, carrots, garlic, ginger and lime juice. Add cornstarch to the lime juice so it dissolves in the liquid. Reserve until step 4.
- Once the chicken is cooked, place on a plate or bowl to cool before shredding.
- Add broccoli and carrots to the pot and cover with the lid for about 5 minutes. Then add the frozen peas, garlic, ginger, lime juice with cornstarch, garlic powder, onion powder, turmeric, chili powder/cayenne. Mix well and adjust seasoning according to taste.
- Shred chicken by hand or with two forks then add back to the pot. Serve as is or over a bowl of jasmine rice.
Notes
STORAGE: Can be store for 4 days in the refrigerator and reheated in the microwave or on the stove.