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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

  1. In a large pot over medium heat, heat oil. Add curry paste and ginger, and cook until fragrant, about 30 seconds.
  2. 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.
  3. Stir in Heritage Shaved Chicken Breast, and simmer until vegetables are tender and chicken is thoroughly cooked, about 7-10 minutes.
  4. Transfer to serving bowls. Top with cilantro. Serve with rice, and enjoy.