Coconut Curry Chicken
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dishes
Cuisine: Thai
Serves: 4
Ingredients
  • 1 pound skinless, boneless chicken (thighs or breast) cut into bite size pieces.
  • 2 cans unsweetened coconut milk
  • 2 tablespoons red curry paste
  • 1 tablespoon lime juice
  • 2 tablespoons fish sauce
  • 1 teaspoon honey
  • 1 red bell pepper, cut into strips
  • 1 cup green peas (I used frozen)
  • 15 basil leaves, cut in chiffonade
  • 2 cups freshly steamed rice (optional, or riced cauliflower rice for low carb/paleo)
Instructions
  1. Prepare rice according to package directions.
  2. While rice is cooking prepare sauce.
  3. In a wok, heat the coconut milk until it boils.
  4. Turn heat down to medium and add curry paste stirring until dissolved. Let simmer 8-10 minutes until sauce thickens somewhat.
  5. Turn heat back up to high and stir in chicken pieces, followed by lime juice, fish sauce and honey and let cook 5 minutes.
  6. Add red pepper, peas and ¾ of the basil. Stir-cook 2-3 minutes folding sauce together.
  7. Take off heat and transfer to a serving bowl. Top with remaining basil and serve over rice.
Notes
Sauce can be made a day ahead and kept in refrigerator. Veggies will be slightly softer but still delicious for an easy heat and eat option!

nutrition info does not include the rice or cauliflower rice.
Nutrition Information
Calories: 421 Fat: 27g Carbohydrates: 15g Sodium: 1100mg Fiber: 3g Protein: 31g
Recipe by at https://www.cookingupclean.com/coconut-curry-chicken/