Coconut Lime Chicken Curry
Ingredients
The curry
-
½
unit
sweet onion, quartered
-
2
stalks
lemongrass, roughly chopped
-
1
unit
red fresno pepper, seeded
-
1
inch piece
fresh ginger, peeled
-
2
cloves
garlic, chopped
-
2
tablespoons
Thai red or green curry paste
-
2
tablespoons
peanut or sesame oil
-
1
pound
boneless chicken breasts, cut into bite size pieces
-
2-3
cups
Almond Breeze Unsweetened Original Almondmilk Coconutmilk Blend
-
2
tablespoons
fish sauce
-
1
bunch
broccoli, ends trimmed
The noodles and toppings
-
8
ounces
rice noodles
-
juice of
2
limes
-
¼
cup
fresh cilantro, chopped
-
¼
cup
fresh basil, chopped, plus more for serving
-
2
units
persian cucumbers, sliced
-
to taste
sprouts, shredded coconut, shredded carrots, for serving
Instructions
- Blend the onion, lemongrass, fresno pepper, ginger, garlic, and curry paste until a paste forms.
- Heat oil in a large pot over medium heat, add the curry paste mixture, and cook until fragrant.
- Add the chicken and cook until browned.
- Pour in the coconut almond milk, add fish sauce and broccoli, and bring to a simmer.
- Simmer for 20-25 minutes until the chicken is cooked and the sauce thickens.
- Stir in lime juice, cilantro, and basil.
- Serve noodles in bowls, ladle the curry over, and garnish with cucumbers, basil, sprouts, carrots, and lime.
Nutrition Facts (estimated)
Servings
4 servings
Calories
600
Total fat
25g
Total carbohydrates
60g
Total protein
30g
Sodium
800mg
Cholesterol
70mg
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