thai coconut chicken
Coconut milk is rich in short and medium chain triglycerides that are considered to be healthy fats. They prolong the feeling of satiety causing you to eat less and avoid giving in to cravings. In addition, they are more likely to be converted to energy as opposed to longer chain fatty acids. Coconut milk is rich in vitamins C and E and full of electrolytes including potassium, magnesium and phosphorous.
Ingredients
1 pound chicken, cut into 2-inch cubes
2 cloves garlic, minced
1 cup onion, diced
½ cup red pepper, diced
½ cup organic carrots, sliced into coins
1 cup zucchini, halved and sliced
1 (13.6 oz) can full fat coconut milk
3 teaspoons green curry paste
½ teaspoon salt
1 T red chili flakes
1 T coconut oil
1. In a small bowl combine the canned coconut milk with the green curry paste. Set aside.
2. Preheat a large skillet to medium heat and melt the coconut oil in the pan.
3. When the coconut oil is hot, drop the cubed chicken into the pan. Let the chicken sear,
undisturbed, for about 5 minutes before flipping or turning the cubes to a second side
to sear for about 3 minutes.
4. Add carrots, onion and garlic to the chicken. Cook and stir for about 4 minutes. Add
zucchini, pepper, chili flakes and salt.
5. Continue to cook and stir for another 5 minutes.
6. When zucchini is golden brown, pour in the coconut milk mixture. Simmer for 8-10
minutes.
7. I recommend serving this recipe over cauliflower rice OR add a bag of frozen cauliflower in step 4.
