Vietnamese Coconut Curry Chicken
Fresh Southeast Asian ingredients like lemongrass, basil and coconut milk set this golden coconut curry apart from Indian curry. This recipe uses both chicken breasts and vegetarian chicken pieces so that you get delicious flavors with 30% less cholesterol. Serve it with brown rice for a rich, delicious supper.
Makes 4 servings. Total preparation time: 40 minutes.
1. Heat the oil in a pan and fry the onion for about 5 minutes or until soft. Add garlic, crushed red pepper, lemongrass or lime zest, and curry powder. Add chicken and braise on all sides, coating well with curry mixture. Stir and cover to cook for 3 minutes over low heat.
2. Remove lid, add carrots, bell peppers and potatoes and honey or agave and stir well. Pour in coconut milk and stock and bring to a boil. Reduce heat and simmer uncovered for another 20 minutes then add green beans and peas.
3. Cook another 10 minutes or until potatoes are tender. Serve over brown rice and top with basil.
Per serving: 513 calories, 13g total fat, 4g saturated fat, 87mg cholesterol, 168mg sodium, 608mg potassium, 54g total carbohydrate, 7g dietary fiber, 46g protein
1 tablespoon olive oil
We realize that you may not always have the time to cook meals from scratch, and that a quick and easy substitution may be needed. We always recommend cooking the real thing, but in a pinch you can try this instead:
Buy coconut curry simmer sauce and skinless chicken pieces. Brown chicken in large pot and remove. Add diced carrots and bell peppers in pan with olive or coconut oil and brown lightly. Top with browned chicken and simmer sauce. Cook on high in crock pot for 2 hours or on low for 4-6 hours. Serve over cooked brown rice and topped with fresh basil for extra boost of flavor. Enjoy!