Healthy Dessert | Chicken Curry with Coconut Milk

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In my world, curry is simple, heart healthy and delicious. I remember even my Ukrainian grandma used to make chicken curry. It is simply a combo of coconut milk, curry powder and ginger with any veggies or meat. I served it over brown rice but quinoa would be great too. Lots of leftovers you can freeze.

With a perfect balance of lean protein and vegetables, this chicken curry recipe can be made all vegan using extra cauliflower and served over brown rice or quinoa. Mild enough for the little ones. For my youngest son I diluted his portion with Greek yogurt to make it less spicy. Oldest one made it alive.:)

I’m over-the-moon, giggly-girly giddy to tell you about today’s Thai Chicken Curry! It’s one of those special recipes we all want and need more of in our lives: a healthy, one-pan dinner that’s dead simple to prepare yet so outrageously tasty, it will leave you wowed by your own kitchen prowess. Ready in about 45 minutes (more than half of which is hands off) this Thai coconut curry recipe is fast enough for a weeknight but special enough for company.

The first time I made this Thai Chicken Curry with coconut milk, I was worried I would find it lacking, because my expectations for it were especially (bordering on unrealistically) high. Not only do I want you to find the very best recipes here, but also I’ve eaten my way through copious amounts of authentic Thai chicken curry in Thailand, so I know exactly how fabulous it can be.

Chicken Curry with Coconut Milk and Cauliflower

Prep Time: 10 minutes
Cook Time: 27 minutes
Total Time: 37 minutes
Yield: 8 servings (no rice) 1x

Ingredients:

  • 1 1/4 tsp salt
  • Ground black pepper, to taste
  • 1/3 cup cilantro, chopped
  • 1/3 cup green onions, chopped
  • 2 tbsp maple syrup or honey
  • 2 tbsp curry powder
  • 2 tsp turmeric
  • 1 tbsp cornstarch (for GF version) or 2 tbsp whole wheat flour
  • 2 inch ginger, minced
  • 2 medium bell peppers, cut into 2 inch strips
  • 1 tbsp olive oil, extra virgin
  • 14 oz can coconut milk, full fat
  • Brown rice or quinoa, for serving
  • 1.5 lbs cauliflower (4 cups), cut into small florets
  • 1.5 lbs boneless & skinless chicken breasts, cut into 1” pieces*
  • 1 large onion, thinly sliced halves
  • 3 large garlic cloves, minced

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Instructions:

  1. First, Cook brown rice or quinoa as per package instructions.
  2. Second, Preheat large non-stick deep skillet on low – medium heat and add olive oil. Add onion, garlic, ginger, bell peppers and cook until soft, about 7 minutes, stirring occasionally.
  3. Next, Add coconut milk, honey, curry powder, turmeric, cornstarch, salt, pepper and stir to combine. Bring to a boil, add cauliflower + chicken and stir. Bring to a boil, reduce heat to low, cover and cook for 20 minutes.
  4. Serve hot, on a bed of brown rice or quinoa, garnished with cilantro and green onions.

Notes:

  • Substitute chicken for extra cauliflower for a vegan version.


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