Coconut Chicken Curry Time: 25 Mins <<< Back

1 ½ pounds boneless, skinless chicken breast.

2 tablespoons curry powder

Salt to taste

2 tablespoons coconut oil

1 red onion, diced

2 cloves garlic, minced

1 14-ounce can coconut milk ("lite" is OK)

1 ¾ cups vegetable or chicken broth

2 carrots, chopped

1 cup fresh broccoli florets

¾ cup frozen peas

1 tablespoon packed brown sugar

Juice of one lime

2-3 teaspoons fish sauce (to taste)

In a large sauté pan or wok, heat the coconut oil. Add the chicken and brown on all sides. Remove to a plate and stir-fry the onion until translucent – about 3 to 5 minutes. Add the garlic, carrots and broccoli and cook 2 to 3 minutes – constantly stirring. Pour in the coconut milk, broth, brown sugar and fish sauce. Bring to a simmer and add the peas and the chicken, with any juices. Cook until the chicken is opaque throughout and the carrots and broccoli are tender – about 7 to 10 minutes. Stir in the lime juice and serve.

Yield: 6 Servings