Coconut Curry Chicken Stir Fry

Ingredients - Serves 4

• Fresh cilantro - 2 tablespoons, chopped (for garnish)
• Salt and pepper - To taste
• Lime juice - 1 tablespoon
• Soy sauce - 2 tablespoons
• Curry powder - 2 teaspoons
• Coconut milk - 1 can (400ml)
• Snow peas - 1 cup
• Carrot - 1, julienned
• Red bell pepper - 1, sliced
• Ginger - 1 tablespoon, grated
• Garlic - 3 cloves, minced
• Coconut oil - 2 tablespoons
• Chicken breast - 2, boneless and skinless, cut into strips

Let's Get Started

1. Heat the coconut oil in a large skillet or wok over medium-high heat.
2. Add the chicken strips and cook until browned and cooked through, about 5-6 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the garlic and ginger. Cook for 1 minute until fragrant.
4. Add the sliced red bell pepper, julienned carrot, and snow peas. Stir fry for 2-3 minutes until the vegetables are crisp-tender.
5. In a small bowl, whisk together the coconut milk, curry powder, soy sauce, lime juice, salt, and pepper.
6. Pour the coconut curry sauce into the skillet with the vegetables. Stir well to combine.
7. Return the cooked chicken to the skillet and toss to coat it with the sauce and vegetables. Cook for an additional 2-3 minutes to heat through.
8. Serve the coconut curry chicken stir fry over steamed rice or noodles.
9. Garnish with fresh cilantro before serving.

Dietary Info

• Dish Type: Main Course
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Calories: 400
• Fat: 15g
• Carbs: 25g
• Protein: 30g
• Sodium: 800mg
• Sugar: 5g