Coconut Chicken Curry
Yield: 4 servings
Coconut Chicken Curry - creamy coconut flavor with fresh cooked chicken and veggies!
In a medium saucepan over medium-heat add peanut oil. Toss the chicken with the curry powder and sauté until cooked, about 6-8 minutes. Remove from pan and set aside.
In the same pan, add an additional teaspoon of oil, if needed. Add snow peas, onions, and red pepper and saute over medium-high heat until veggies are tender, 5-6 minutes. Add garlic and fresh ginger and cook another minute, until garlic is fragrant.
Add coconut milk and red curry paste. Stir in cooked chicken. Let simmer for 5 minutes.
Serve over warm rice and garnish with cilantro.
- Add additional curry paste for a spicier curry, if desired.
- Serve with cooked rice or cauliflower rice for gluten free / low carb version.
- Store in the refrigerator for up to 2 days. Reheat just prior to serving.
Serving: 0g, Calories: 330kcal, Carbohydrates: 8g, Protein: 15g, Fat: 27g, Saturated Fat: 20g, Cholesterol: 36mg, Sodium: 81mg, Potassium: 543mg, Fiber: 1g, Sugar: 3g, Vitamin A: 2520IU, Vitamin C: 37.8mg, Calcium: 58mg, Iron: 4.6mg
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