Coconut Chicken Curry (Make-Ahead Freezer Meal)

• 分量: 4 servings
• 調理時間: 15 minutes
• 総時間: 1 day 4 hours 15 minutes

材料

1 ½ pounds boneless, skinless chicken breasts, cut into 2-inch pieces

1 (16 ounce) can chickpeas, drained and rinsed

1 large sweet potato, cut into 1-inch cubes

1 medium red bell pepper, cut into 1-inch pieces

1 small onion, cut into 1/2-inch pieces

1 (15 ounce) can unsweetened coconut milk

3 tablespoons creamy peanut butter

3 tablespoons lime juice

2 tablespoons brown sugar

1 ½ tablespoons red curry paste

½ teaspoon garlic powder

½ teaspoon ground ginger

1 ¼ teaspoons kosher salt

2 cups hot cooked rice

手順

Combine chicken, chickpeas, bell pepper, sweet potato and onion in a 1-gallon, resealable freezer bag.

Whisk coconut milk, peanut butter, lime juice, brown sugar, curry paste, garlic powder, ginger, and salt together in a medium bowl until well combined. Pour mixture into the bag. Tightly seal and mix the contents until well combined. Freeze for up to one month.

The day before cooking, remove bag from the freezer and allow contents to thaw in the refrigerator for 24 hours.

Empty bag into a slow cooker. Cook on High for 4 hours until chicken is no longer pink in the center and the juices run clear.

Serve curry over hot rice.

栄養

• カロリー: 855 kcal
• 脂肪総量: 33 g
• 飽和脂肪: 22 g
• 不飽和脂肪: 0 g
• コレステロール: 99 mg
• ナトリウム: 1295 mg
• 炭水化物総量: 88 g
• 食物繊維: 12 g
• タンパク質: 55 g