Thai Coconut Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pound chicken breasts (boneless, skinless)
3 cloves (or more) garlic, minced
1 cup onion, diced
1 cup sliced white mushrooms
1 carrot, sliced into coins
1 zucchini, sliced into half-moon shapes
1 can full fat organic coconut milk (13.5 oz)
3 teaspoons green curry paste
½ teaspoon kosher salt
1 Tablespoon red chili pepper slices
1 Tablespoon coconut oil
Optional: Prawns can be substituted for chicken
Serve over rice or cauliflower rice
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Directions: |
Directions:Directions:
1. In a bowl combine the coconut milk with the green curry paste. Set aside.
2. Preheat a deep large skillet with lid to medium-high and melt the coconut oil in the pan.
3. Meanwhile, cut the chicken breasts into 2-inch cubes and season one side with kosher salt (½ teaspoon used later).
4. When the coconut oil is hot, drop the cubed chicken into the pan. Let chicken sear for about 5 minutes before stirring. Turn the cubes to a second side to sear for about 3 minutes.
5. Reduce the heat to medium. Add the carrots, onion and garlic to the chicken. Cook and stir about 4 minutes. Next, add the zucchini, mushrooms, chili pepper slices and ½ teaspoon salt.
6. Continue to cook and stir for another 5 minutes. (Deglaze if necessary.)
7. When the zucchini and mushrooms are golden brown, pour in the coconut milk mixture. Simmer for 8 to 10 minutes at this temperature to reduce the coconut milk. |
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Personal
Notes: |
Personal
Notes: We love this dish over rice!!
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