Today on the blog I’m sharing one of my favorite recipes: Coconut Curry Chicken. This meal is healthy, full of flavor, and easy to prepare!
Coconut curry chicken recipe
Start by preparing some Jasmine rice to serve your chicken over.
Cut up 2 lbs chicken in bite size chunks. Season the chicken with salt and 1-2 tbsp curry powder. Allow to marinade for 30 min to 1 hour. (For a vegan or vegetarian recipe, substitute tofu, tempeh, or more of your favorite veggies!)
Chop the following into small pieces:
1 bell pepper
¼ cup cilantro
¼ cup basil
1 jalapeno
2 garlic cloves
1 tbsp. Fresh Ginger, grated
Zest of 1 lime, plus juice of 1 lime
Sauté in a pan on medium-high heat for 2 min. Season with salt.
Add chicken, Sauté just until outside looks cooked. Inside will still be raw.
Add to pan:
1 bag of sugar snap peas
2 carrots, peeled and diced
1 can lite coconut milk
2-3 tbsp. Curry powder
1 tbsp soy sauce (or tamari for a gluten free recipe)
1 tbsp sugar
Salt to taste
Mix well then bring to a boil. Reduce heat to low and simmer covered for about 10 min.
Serve over Jasmine rice and enjoy!
For more natural tips, tricks, and recipes visit NWCnaturals.com.
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