Prep Time: 5 mins | Cook Time: 20 mins | Total Time: 25 mins | Yield: 6 Servings
If you are looking for a new and quick recipe to cook for lunch or dinner, then you have got to give this one a try! Oh, man, you are so in for a treat! In just about 30 minutes, you will surely have the best meal ever! Have a great day, friends. Enjoy!
Ingredients:
2 tbsp coconut oil
1-lb boneless skinless chicken breasts, cut into small pieces
1 onion, diced
4 cloves garlic, minced
1 tablespoon ground ginger
1 tablespoon ground coriander
1 1/2 c coconut milk (or 1 13oz can coconut milk)
2 c shredded carrots
2 tablespoons red curry paste
1 teaspoon salt
1/2 teaspoon black pepper
4 c fresh spinach or kale
1/8 c brown sugar
1 bunch cilantro, chopped
Lime wedges
3 c cooked basmati rice
Directions:
Step 1: Place a large skillet on the stove and turn the heat to medium.
Step 2: Add the coconut oil and allow it to become hot.
Step 3: Add the onions and sauté for about a minute or until translucent.
Step 4: Add the chicken slices and cook until brown.
Step 5: Add the garlic, coriander, and ginger. Stir and cook until aromatic.
Step 6: Add the coconut milk, shredded carrots, red curry paste, salt, and pepper. Stir until well mixed.
Step 7: Simmer the mixture for about 5 minutes. Make sure to stir from time to time.
Step 8: Add the spinach and brown sugar. Stir and cook for about 3 more minutes or until done.
Step 9: Serve hot over rice and enjoy!
Note:
Serve with lime wedges and chopped cilantro.
Nutrition Facts:
Amount Per Serving: CALORIES: 445 | TOTAL FAT: 20g | SATURATED FAT: 15g | TRANS FAT: 0g | UNSATURATED FAT: 3g | CHOLESTEROL: 64mg | SODIUM: 620mg | CARBOHYDRATES: 39g | FIBER: 4g | SUGAR: 7g | PROTEIN: 29g
Ingredients
- 2 tbsp coconut oil
- 1-lb boneless skinless chicken breasts, cut into small pieces
- 1 onion, diced
- 4 cloves garlic, minced
- 1 tablespoon ground ginger
- 1 tablespoon ground coriander
- 1 1/2 c coconut milk (or 1 13oz can coconut milk)
- 2 c shredded carrots
- 2 tablespoons red curry paste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 c fresh spinach or kale
- 1/8 c brown sugar
- 1 bunch cilantro, chopped
- Lime wedges
- 3 c cooked basmati rice
Instructions
Step 1: Place a large skillet on the stove and turn the heat to medium.
Step 2: Add the coconut oil and allow it to become hot.
Step 3: Add the onions and sauté for about a minute or until translucent.
Step 4: Add the chicken slices and cook until brown.
Step 5: Add the garlic, coriander, and ginger. Stir and cook until aromatic.
Step 6: Add the coconut milk, shredded carrots, red curry paste, salt, and pepper. Stir until well mixed.
Step 7: Simmer the mixture for about 5 minutes. Make sure to stir from time to time.
Step 8: Add the spinach and brown sugar. Stir and cook for about 3 more minutes or until done.
Step 9: Serve hot over rice and enjoy!
Notes
Serve with lime wedges and chopped cilantro. Nutrition Facts: Amount Per Serving: CALORIES: 445 | TOTAL FAT: 20g | SATURATED FAT: 15g | TRANS FAT: 0g | UNSATURATED FAT: 3g | CHOLESTEROL: 64mg | SODIUM: 620mg | CARBOHYDRATES: 39g | FIBER: 4g | SUGAR: 7g | PROTEIN: 29g
