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–+ servings

Coconut Curry Chicken

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Serves: 4 -6 servings
Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes

Ingredients

  • 1 1/2 lbs boneless chicken breast cut into cubes
  • 1 can full-fat coconut milk (13.5 oz)
  • 1 can chickpeas. drained (15 oz)
  • 1 red bell pepper sliced into strips
  • 2 shallot diced
  • 2 tbsp Thai red curry paste
  • 2 tbsp soy sauce or coconut aminos for gluten-free
  • 2 tsp grated ginger
  • 2 tsp grated garlic
  • 1 tsp coconut or brown sugar
  • 1 lime, half juiced half sliced
  • Olive oil
  • Salt & pepper
  • Fresh cilantro to top

Directions

  1. Cube the chicken into 1" pieces and season with salt and pepper. Set aside
  2. Heat a large skillet on medium heat and pour in about 1/4 cup olive oil.
  3. Add the shallots to the oil and saute for 3-4 minutes until the shallots begin to brown.
  4. Add the grated garlic, ginger, chicken and sliced bell peppers to the pan. Toss together on medium/high heat for about 12-15 minutes, until the chicken is browned.
  5. Add in the chickpeas, curry paste, soy sauce, sugar and pinch of salt. Mix together then pour in the coconut milk.
  6. Cover the pan and bring it to a boil. Once boiling, reduce the heat to low and simmer the pan for 15 minutes.
  7. Garnish with lime juice, lime slices and fresh cilantro before serving