Chicken Coconut Curry & Spicy Green Beans (DF)

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Add some variety and good flavor to your meals with this recipe that will impress you and fill you up!

Makes: 4-6 servings 

Prep time: 15 minutes 

Cook time: 30 mins 

Total time: 45 mins 

INGREDIENTS: 

Curry

  • 3 tbsp coconut oil, separated 

  • 1/2 medium yellow onion, diced 

  • 3 cloves minced garlic 

  • 2 tbsp finely minced ginger

  • 3 tsp yellow curry powder

  • 3 tbsp red curry paste (I use Thai Kitchen; reduce or increase as desired for spice levels)

  • 1 large red bell pepper, cut into thin slices 

  • 1 carrot, cut into thin slices 

  • 1 pound boneless skinless chicken breast or thighs, cut into 1 inch pieces

  • salt and pepper

  • 1 can full fat coconut milk (NOT lite)

  • 2 tbsp lime juice

  • 1-2 tbsp coconut sugar

  • 1 tbsp arrowroot powder OR corn starch 

  • 1/4 cup cilantro 

  • Serve over/with: cooked brown rice and/or naan bread with additional lime wedges

  • Optional: chopped cashews

Green Beans

  • 1 tbsp coconut oil 

  • 2 handfuls green beans 

  • 1/2-1 tbsp red pepper flakes 

  • 1 tsp garlic powder 

  • Salt to taste 

INSTRUCTIONS:

Curry

  1. Dice the onion, mince the garlic (or use a garlic press), and mince the ginger (or use a grater/zester). Thinly slice the red bell pepper and carrot into long vertical strips and then cut those strips in half horizontally. On a separate cutting board, cut the raw chicken into bite sized pieces. 

  2. Heat 2 tbsp’s of coconut oil in a large deep skillet over medium-high heat. Add the onion and sauté for 3-5 minutes or until onions are beginning to get golden. Add the garlic and ginger. Stir to coat everything with the oil. Lower the heat to low and add in the curry powder, and red curry paste. Stir often for 2-3 minutes or until lightly toasted and fragrant.

  3. Return the heat to medium high. Add in the remaining 1 tbsp of coconut oil and the red pepper. Stir for 1-2 minutes and then add in the bite-sized pieces of raw chicken. Sprinkle on salt and pepper to taste. Cook, stirring often for about 4-5 minutes or until the chicken is browned on both sides, but not cooked through.

  4. Pour in the coconut milk, lime juice, and coconut sugar. Stir until chicken is cooked through. 

  5. Serve over rice and/or with naan bread. Garnish individual plates with cilantro, basil, and/or crushed peanuts/cashews. Serve additional lime wedges by the side if desired

Green Beans

  1. Heat a pan on medium high heat with coconut oil.

  2. Add green beans, and toss to coat.

  3. Add spices, toss some more.

  4. Cook until desired tenderness. We prefer slightly crunchy!  

Brought to you by Kelsey DuBois

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RecipeBriana BowersCoach Kelsey