Coconut Chicken Curry

 

 

Curry is definitely not a staple in our home. I do enjoy the unique flavor of curry on occasion though. My husband backpacked through Thailand for 3 months years ago and said that curry was in almost every dish that he ate for that 3 months so he hasn’t eaten too much curry since then. So that explains the reason curry isn’t a staple in our home. But on the other hand as a women who cooks dinner practically every night sometimes you have a mix it up! I flip through cookbook after cookbook and look on pinterest for hours to find the meals and sides that I will be making that week. This recipe originally came from one of my families closest friends and neighbors the Cardons. They have a daughter Laura who makes this recipe regularly for her family. So i knew I needed to give it a try and I am so glad that I did! 

 

Nutiva sent me a fun package full of their coconut oil, shortening, hempseed, chia seed, hemp protein, and red palm oil. Coconut oil is great for your skin, hair, stress relief, teeth, and immune system just to name a few. Their shortening is a good no dairy, organic shortening used in cooking, pie crusts, cookies and other baked goods. Hempseed is great to use in smoothies or oatmeal, on top of yogurt or sprinkled on salads. Chia seed is good to use to bread your chicken or fish, to thicken meatballs instead of breadcrumbs, to make grain free crackers, to thicken soups or gravies, in smoothies or acai bowls and much more. Hemp protein is good in smoothies, to make protein granola bars, in your oatmeal, to make protein power balls, or in any recipe where you would like to add extra protein. Red palm oil is good for you skin and hair as well as on popcorn, sautés and in soups.

 

This recipe required some sautéing so I decided to give red palm oil a try for the first time. Its mild buttery flavor gave this recipe the perfect touch and helped enhance the other strong flavors in the dish.

 

 

Coconut Chicken Curry

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Ingredients

• 2 teaspoons red palm oil
• 2 cups shredded chicken, cooked
• 1 medium zucchini, thinly sliced
• 1 red or orange bell pepper, cut in strips
• 1 yellow squash,thinly sliced
• 1/2 cup diagonally cut green onions
• 1/2 teaspoon black pepper
• 1 teaspoon kosher salt
• 1/2 cup coconut milk
• 1/4 cup fat free, low sodium vegetable or chicken broth
• 2 teaspoons minced garlic
• 1 1/2 teaspoon red curry paste
• other:
• 4 lime wedges
• chopped cilantro
• white rice

Instructions

1. In a large frying pan place the palm oil and sauté the vegetables for a few minutes. While it is sautéing combine the coconut milk, broth, garlic, and curry paste in a medium bowl. Add a little of the mixture to the vegetables. And sauté for a few minutes.
2. Then add the chicken and the rest of the curry mixture. Mix it all together and cook everything until it is well heated and vegetables are slightly tender but still have a little crunch to them.
3. Serve on top of white rice and garnish with lime wedges and chopped cilantro. 

2 teaspoons red palm oil

2 cups shredded chicken, cooked

1 medium zucchini, thinly sliced

1 red or orange bell pepper, cut in strips

1 yellow squash,thinly sliced

1/2 cup diagonally cut green onions

1/2 teaspoon black pepper

1 teaspoon kosher salt

1/2 cup coconut milk

1/4 cup fat free, low sodium vegetable or chicken broth

2 teaspoons minced garlic

1 1/2 teaspoon red curry paste

other:

4 lime wedges

chopped cilantro

white rice

In a large frying pan place the palm oil and sauté the vegetables for a few minutes. While it is sautéing combine the coconut milk, broth, garlic, and curry paste in a medium bowl. Add a little of the mixture to the vegetables. And sauté for a few minutes. Then add the chicken and the rest of the curry mixture. Mix it all together and cook everything until it is well heated and vegetables are slightly tender but still have a little crunch to them. Serve on top of white rice and garnish with lime wedges and chopped cilantro.