Easy Coconut Chicken Curry
Author: Julia McPhee
Nutrition Information
- Serves: 4
- Serving size: 1
- Calories: 759
- Fat: 66.0g
- Saturated fat: 33.2g
- Carbohydrates: 8.6g
- Sodium: 170mg
- Protein: 33.3g
Recipe type: Dinner/Main
Cuisine: Low Carb
This is a very easy recipe to prepare, with great flavours that improve over night. A good option for lunch if you have left overs.
Ingredients
- 500g Chicken thighs (boneless)
- 400g coconut cream
- 2 tbsp coconut oil
- 2 tbsp Red thai curry paste
- 1 Red onion (sliced)
- 1 Capsicum red
- 1 cup Spinach
- ½ cup Cashew nuts
- ½ cup fresh herbs (coriander, basil)
Instructions
- Slice chicken into bite size pieces. Heat coconut oil in a pan and add sliced chicken and onion. When chicken has started to brown, add curry paste and cook for a further 5 minutes. Add coconut cream and simmer until chicken is cooked through. Add remaining vegetables. Turn heat off when vegetables are cooked through. Lastly add fresh herbs. Serve and top with cashews. Serve with cauliflower rice, however this dish is filling enough without added side dishes.
