Coconut Chicken Curry

Recipe

Main Dish
Coconut Chicken Curry

Primary Media

Coconut chicken curry on a yellow plate with a spoon and lime wedges on a yellow background.

User Rating

5 out of 5 stars
Rate it:
3 ratings

Recipe Data

6
Servings
30min
Total

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    Description

    This curry recipe has everything you need for a well-balanced meal and gives you a reason to shop the produce aisle. 

    Watch how this recipe comes together on an episode of Healthy You on HSTV

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    2 tbsp. Hy-Vee canola oil
    ⅓ c. sliced organic green onions
    3 clove(s) 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 c. Full Circle Market organic low-sodium chicken broth
    ⅓ c. red curry paste
    1 tbsp. fish sauce
    1 ½ lbs. Hy-Vee True boneless skinless chicken thighs
    3 tbsp. fresh lime juice
    1 ½ tbsp. Hy-Vee cornstarch
    Cooked riced cauliflower, for serving
    Fresh cilantro sprigs, for garnish
    Lime wedges, for serving

    Things To Grab

    • 4-quart Dutch oven
    • 2 forks

    Directions

    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 degrees. 

    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

    Servings

    260 Calories per serving

    Amounts Per Serving

    • Total Fat: 11g
    • Cholesterol: 105mg
    • Sodium: 1320mg
    • Total Carbohydrates: 11g
    • Protein: 25g

    Daily Values

    0%
    Iron 10%
    0%
    Calcium 10%
    0%
    Vitamin D 6%
    0%
    Potassium 10%

    Recipe Source:

    August Seasons 2021