Curried Coconut Chicken & Veggies

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Anyone who has glanced through our blog can probably tell that we LOVE curry. The warm, homey feeling it brings and the rich, complex flavors it imparts are just a couple of reasons. Aside from the warm and fuzzy though, this is a one pot meal that can be thrown together in a flash so is perfect for weeknights or days you feel like being more low-key. Enjoy it & think of us with every spoonful 🙂

Ingredients:

2 chicken breasts, cut into 1/2 inch thick strips & 2 inch long strips
3 tablespoons peanut oil
4-6 garlic cloves, crushed
1 medium onion, sliced into half moon slices
½ red bell pepper, cut into long strips
½ yellow bell pepper, cut into long strips
4 teaspoons curry paste of choice
1 (13.5 ounce) can light coconut milk
1/2 (13.5 ounce) can full-fat coconut milk
1 tablespoon fish sauce
1 teaspoon sugar
1 teaspoon cornstarch + 1 tablespoon water
1 yukon-gold potato, boiled & cut into small cubes
Salt to taste
2 harboiled eggs, cubed (optional)
Basil, for garnish

2 cups cooked brown rice—we use Trader Joe’s Frozen Organic Brown Rice

Directions:

  1. Heat a large skillet over medium-high heat. Add 2 tablespoons peanut oil and continue to heat until oil is shiny, about 30 seconds. Add sliced onions and cook for approximately 5 minutes. Add garlic and continue to cook for an additional minute. Finally, add red and yellow pepper and sauté all together for a final 3 minutes. Add salt to taste. Remove from skillet & set aside.
  2. Add 1 tablespoon peanut oil to same pan. Place chicken breasts in skillet and continue to cook for 7-8 minutes or until chicken is cooked through. Remove from skillet & set aside.
  3. Place can of light coconut milk & ½ can of full-fat coconut milk in skillet. Mix together & add curry paste. Allow to boil together gently. Add fish sauce, sugar, and simmer over medium heat for 3 minutes. Mix cornstarch along with water to form a slurry, add to skillet & continue to gently boil for approximately 5 minutes.
  4. Add vegetables from step one, chicken, and boiled potato to skillet and continue to simmer for 5-10 minutes, or until the flavors marry and you have a nice, aromatic scent in the air. Season with salt to taste.
  5. Serve over a bed of brown rice & top with basil and hardboiled eggs, if using.

 

 

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and sahtein–or deux healths!

 

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