Plate of coconut chicken curry over riced cauliflower

Total Time:

30 minutes

Serves:

Ingredients

2 tbsp Hy-Vee canola oil
⅓ cup sliced organic green onions
3 cloves garlic, minced
1 ½ tsp grated gingerroot
1 large organic red bell pepper, seeded and cut into ¼-inch-wide strips
1 large organic green bell pepper, seeded and cut into ¼-inch-wide strips
2 tsp refrigerated lemongrass paste
1 (13.5-oz.) can Full Circle Market organic unsweetened coconut milk
1 cup Full Circle Market organic low-sodium chicken broth
⅓ cup red curry paste
1 tbsp fish sauce
1 ½ lb Hy-Vee True boneless skinless chicken thighs
3 tbsp fresh lime juice
1 ½ tbsp cooked riced cauliflower, for serving
fresh cilantro sprigs, for garnish
lime wedges, for serving

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Preparation

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°.

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 Facts

Serves: 6

Amount Per Serving
Calories:		43
% Daily Value*
Total Fat: 2g		2%
	Saturated Fat: 2g
	Trans Fat: 0g
Cholesterol: 18mg		6%
Sodium: 220mg		10%
Total Carbohydrate: 2g		1%
	Dietary Fiber: 0g	1%
	Sugars: 1g	2%
Protein: 4g		8%