Easy Chicken Coconut Curry

• porcje: 6 servings
• czas aktywny: 5 minutes
• całkowity czas: 30 minutes

Składniki

1/2 cup cashews

2 tbsp coconut oil (or ghee)

1/2 onion (diced)

3 tbsp curry powder

4 garlic cloves (minced)

1/2 inch ginger (grated)

1/2 tsp sea salt

1/2 tsp paprika

1/2 tsp ground black pepper

Optional: 1/8 tsp cayenne (or more, to taste)

14 ½ oz can crushed tomatoes

1 cup full-fat coconut milk

3 cups diced cooked chicken

1 tbsp fish sauce

Juice from 1/2 lime

Cilantro, basil, or green onions (for garnish)

Wskazówki

Heat a large skillet over medium heat, then add the cashews. Toss frequently until toasted and fragrant, about 3-4 minutes.

Transfer to a cutting board, then roughly chop into small pieces. Set aside.

Heat coconut oil in the same skillet over medium high heat, then add onion and curry powder. Cook until the onions are translucent, about 5 minutes.

Add garlic, ginger, salt, paprika, ground black pepper, and cayenne (if using). Stir for 1 minute until fragrant.

Stir in crushed tomatoes, coconut milk, chicken, and fish sauce.

Simmer uncovered for about 15 minutes, until thickened to your liking.

Turn off heat, and stir in lime juice.

Serve warm, sprinkled with chopped cashews. Top with cilantro, basil, or green onions.

Wartości Odżywcze

• Wielkość Porcji: 1 serving - makes 6
• Kalorie: 348 kcal
• Tłuszcz Całkowity: 24 g
• Tłuszcz Nasycony: 15 g
• Tłuszcz Nienasycony: 7 g
• Cholesterol: 53 mg
• Sód: 540 mg
• Węglowodany Całkowite: 14 g
• Błonnik Pokarmowy: 4 g
• Cukry Całkowite: 6 g
• Białko: 22 g