Coconut Chicken Curry
Tender shaved chicken breast luxuriously simmered in a velvety coconut milk-based sauce infused with a harmonious blend of spices.
Ingredients
- 1 14oz. package of Heritage Shaved Chicken Breast
- 1 tablespoon olive oil
- 3 tablespoons Thai red curry paste
- 1 1/2-inch knob ginger, peeled and minced
- 1 14 oz. can unsweetened coconut milk
- 1/2 cup low-sodium chicken broth
- 1 15 oz. can chickpeas, drained and rinsed
- 1 medium sweet potato, peeled and cut into 1/2-inch pieces
- 1 small red bell pepper, cut into 1/4-inch slices
- 4 oz. green beans, cut into 2-inch pieces
- 4 cremini mushrooms, sliced
- Chopped fresh cilantro, for garnish
- 2 cups cooked long-grain white rice, for serving
Prep time: 15 minutes
Cook time: 20 minutes
Ready in: 35 minutes
Serves: 4
Directions
- In a large pot over medium heat, heat oil. Add curry paste and ginger, and cook until fragrant, about 30 seconds.
- Stir in coconut milk and broth and bring to a simmer. Add chickpeas, sweet potatoes, bell peppers, green beans and mushrooms, and simmer, stirring occasionally, for 10 minutes.
- Stir in Heritage Shaved Chicken Breast, and simmer until vegetables are tender and chicken is thoroughly cooked, about 7-10 minutes.
- Transfer to serving bowls. Top with cilantro. Serve with rice, and enjoy.
