April 11, 2016

Skinny Green Curry Coconut Chicken {gluten free, dairy free}


I have been craving curry and coconut flavors lately. It might be because our wedding venue is Polynesian, so those flavors are always on my mind? Not sure. Whatever the reason, I spotted the Thai Green Curry simmer sauce at Trader Joe's the other day and I had to buy it.

For some color and extra nutrition, I added some diced red bell pepper and sauteed spinach at the end. The result was quite beautiful and tasty! It's spring time here in San Diego and we have gorgeous flowers blooming all over our yard. I added my favorite blossom to the plate for an extra special touch. :-)

This dish is very easy to make and can be easily altered to taste. The sauce is pretty mild, so even skeptics will enjoy a new menu item for dinner. Serve with brown rice, quinoa, and sub out chicken for tofu if you're a vegetarian.

Green Curry Coconut Chicken
Makes 3-4 servings


1/4-1/2 diced red bell pepper
1/4 diced yellow onion
3 small chicken breasts, cubed
1 Tbsp coconut oil
1 jar Trader Joe's Thai Green Curry simmer sauce (or sauce of choice)
salt and pepper to taste

Optional: steamed brown rice or other starch

1. Cube chicken breasts and saute in coconut oil on medium high until cooked through. Set chicken aside and cover.
2. Add diced red bell peppers and onions to pan using juice and oil from pan. Cook until onions are soft and translucent.
3. Add chicken back to pan. Pour about 1/2 cup of sauce and stir to coat chicken and veggies.
4. Add about a handful of fresh spinach and stir until leaves are wilted. Add more sauce if necessary or to taste.
5. Serve immediately over rice or quinoa.

This makes delicious leftovers, too!



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