Coconut Chicken Curry

30 Minutes Or Less Badge
Gluten Free Badge
Plate of coconut chicken curry over riced cauliflower
Total Time:
30 minutes
Serves:
6

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

1
Heat oil in 4-quart Dutch oven. Add green onions, garlic, and gingerroot. Cook over medium-low heat for 1 minute, stirring occasionally.
2
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°.
3
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.
4
Serve over riced cauliflower. Garnish with cilantro and serve with lime wedges, if desired.

Nutrition Facts

Serves: 6
Amount Per Serving
Calories:260
% Daily Value*
Total Fat: 11g 14%
Saturated Fat: 11g
Trans Fat: 2.5g
Cholesterol: 105mg 35%
Sodium: 1320mg 57%
Total Carbohydrate: 11g 4%
Dietary Fiber: 1g 4%
Sugars: 5g 10%
Protein: 25g 50%

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