Spice It Up!

Spice up your weeknights with this 
quick & easy 
ONE POT meal!

Coconut Chicken Curry

When it comes to weeknight dinners, there are a few essential criteria the meal must meet. It has to take under 30 minutes to make and it can't require 20 different pots and pans! The less dishes the better. This meal checks off both of those boxes! It's a healthy, flavor packed, comfort food that you'll want to make over and over again! What's great is that you can control the spice level and cook it to your liking. Oh, and it's toddler approved! 

Ingredients

• 3 tablespoons coconut oil
• 1 yellow onion- diced
• 2 tablespoons ginger grated
• 3 cloves minced garlic
• 3 tablespoons red curry paste (I prefer the Thai Kitchen brand; add more or less to achieve desired spice level)
• 2 teaspoons yellow curry powder
• 1 red bell pepper
• 1 yellow bell pepper
• 1 pound boneless skinless chicken thighs, cut into 1 inch pieces
• Sea salt and cracked black pepper
• 1 can full fat coconut milk 
• 2 tablespoons lime juice
• 1 tablespoon cornstarch
• 1/4 cup cilantro
• Serve over cooked basmati or brown rice 
• Serve with additional lime wedges or Naan (the garlic Naan from Trader Joe's is my fav!)
• Optional: Sriracha 

Directions

1) Prep all of your veggies: dice onion, mince garlic and grate ginger. Thinly slice the red and yellow bell pepper into strips.

2) Prep chicken thighs (make sure to use a separate cutting board to avoid cross contamination). Cut chicken into 1 inch pieces. Season with salt and pepper and set to the side. 

3) Heat 2 tablespoons of coconut oil in a large skillet. Make sure your skillet is large enough to accommodate all ingredients, as this is a one pot meal. Saute onion for 4-5 minutes over medium-high heat, then add garlic and ginger. Lower heat and mix in curry paste and curry powder. Stir often until mixture is toasty and fragrant. 

4) Return pan to medium heat and add remaining coconut oil and the red & yellow bell pepper. Cook for additional 3-4 minutes.

5) Add chicken to the pan, cook for 5-6 minutes until it starts to brown. It does not need to be cooked through at this point.

6) Add coconut milk, brown sugar and lime juice. Stir to combine. Reduce heat and simmer for 15 minutes, uncovered.

7) While chicken is simmering create a slurry using 1 tablespoon of cornstarch and about 3 tablespoons of cold water. Whisk to combine. Once chicken is done simmering, add slurry to thicken the sauce. Simmer a few more minutes until it has thickened and you're ready to serve!

8) Serve over cooked rice with additional lime wedge and cilantro. I added sriracha for an extra kick!

* this meal is gluten and dairy free.

I hope you enjoy! Let me know if you have any questions. I can't wait to hear what you think!!