Thai Coconut Curry Chicken

• servings: 4 servings
• active time: 10 minutes
• total time: 55 minutes

Ingredients

1/4 cup coconut oil (you can use peanut or canola if that's what you have on hand)

1/4 cup red curry paste (you should be able to find this in the Asian section at your grocery store)

2 teaspoons curry powder

1 teaspoon fresh ginger, finely minced

2 chicken breasts, skinned, boned and sliced

2 potatoes, cut into chunks

2 carrots, peeled and sliced

1 small red bell pepper, seeded and sliced thin

1/2 small onion, sliced thin

4 cups of canned coconut milk (2 cans full fat or 1 fat and 1 low fat)

Directions

Heat the oil in a large skillet or a wok.

Add the red curry paste and curry powder and stir fry over high heat for about one minute.

Add the chicken, potatoes, carrots, red pepper, onion and ginger and stir fry for about 5 -7 minutes or until the chicken turns golden brown.

Add the coconut milk and bring to a boil.

Reduce the heat to a simmer and cook for about 30-40 minutes or until the potatoes are tender and the sauce is rich and thick.

Garnish with toasted cashews or chopped cilantro

Nutrition

• Serving Size: 1
• Calories: 787
• Total Fat: 64 g
• Saturated Fat: 55 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Cholesterol: 51 mg
• Sodium: 448 mg
• Total Carbohydrate: 34 g
• Dietary Fiber: 4 g
• Total Sugars: 4 g
• Protein: 27 g