Coconut Chicken Curry

• servings: 4 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

2 tbsp. olive oil

1 lb. boneless, skinless chicken thighs, cut into 1-inch pieces

1 tsp. kosher salt, plus more to taste

1 yellow onion, chopped

1 red bell pepper, stemmed, seeded and chopped

1 (1-inch) piece ginger, finely chopped

3 garlic cloves

1 tbsp. curry powder

1/2 tsp. ground coriander

1 (13.66-oz.) can unsweetened coconut milk

1/2 c. frozen green peas

1 tsp. fish sauce

Steamed white rice, lime wedges, chopped fresh mango, chopped cashews, and cilantro, for serving

Directions

Heat the oil in a large skillet over medium-high. Add the chicken and sprinkle with salt. Cook, stirring occasionally, until browned and cooked through, about 6 minutes. Using a slotted spoon, transfer the chicken to a bowl; set aside.

Decrease the heat to medium. Add the onion and bell pepper, and cook, stirring occasionally, until softened, 5 to 6 minutes. Stir in the ginger, garlic, curry powder, and coriander. Cook, stirring constantly, until fragrant, about 1 minute.

Add the coconut milk, green peas, and reserved chicken. Bring to a simmer over medium heat. Cook, stirring occasionally, until heated through and the flavors meld, about 10 minutes. Stir in the fish sauce and season to taste with salt.

Serve the curry with rice, lime wedges, mango, cashews, and cilantro.

Nutrition

• Calories: 493
• Total Fat: 33 g
• Saturated Fat: 21 g
• Trans Fat: 0 g
• Cholesterol: 107 mg
• Sodium: 716 mg
• Total Carbohydrate: 22 g
• Dietary Fiber: 4 g
• Total Sugars: 4 g
• Protein: 28 g