This week has been so incredibly busy at work that I've not had a lot of time to blog or cook. It's been a quick oatmeal in the morning, finding something to stuff in my mouth around late afternoon and throwing together a quick salad for dinner.
But Friday night I was craving something comforting but not high in calories or fat so I whipped up this Thai Coconut Curry Chicken and Rice and it hit the spot!
Thank goodness for pantry items to have on hand and few extra veggies left over in the fridge or this meal wouldn't have taken place!
Thai Coconut Curry Chicken
1 Can Coconut Milk
1/2 Diced Red Onion
2 Diced Carrots
1/4 Cup Peas Frozen
1/2 Diced Red Bell Pepper
1/4 Cup Equal Parts Fresh Cilantro & Basil
2 Diced Raw Chicken Breasts
2 Tablespoons Coconut Oil
3 Tablespoons Coconut Sugar
2 Tablespoons Curry Paste or Powder
1 Tablespoon Himalayan Pink Sea Salt
1 Teaspoon Black Pepper
1 Lime Freshly Squeezed
Cooked Brown Rice
In a skillet melt coconut oil and add chicken breasts. Season with Curry Paste or Powder, Himalayan Pink Sea Salt and Black Pepper. Brown well and transfer to a plate to set aside.
In same skillet, add Red Onion, Carrots, Red Bell Peppers and saute until softened. Add Coconut Milk and simmer for 5 minutes.
Add Coconut Sugar and fresh Cilantro and Basil. Simmer for approximately 10 minutes then add the Cooked Chicken back in and simmer an additional 5 minutes.
Serve on a bed of cooked Brown Rice and squeeze with fresh Lime Juice. The lime juice is important as it adds a bit of zing that compliments the sauce perfectly.