Coconut Chicken Curry (Make-Ahead Freezer Meal)

• จำนวนที่เสิร์ฟ: 4 servings
• เวลาทำ: 15 minutes
• เวลารวม: 1 day 4 hours 15 minutes

ส่วนผสม

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

วิธีทำ

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.

ข้อมูลโภชนาการ

• แคลอรี่: 855 kcal
• ไขมันทั้งหมด: 33 g
• ไขมันอิ่มตัว: 22 g
• ไขมันไม่อิ่มตัว: 0 g
• คอเลสเตอรอล: 99 mg
• โซเดียม: 1295 mg
• คาร์โบไฮเดรตทั้งหมด: 88 g
• ใยอาหาร: 12 g
• โปรตีน: 55 g