Coconut Chicken Curry Recipe to Meal Prep
Servings: 4
Ingredients
- 3 tbsp coconut oil
- ½ cup diced yellow onion
- 3 cloves minced garlic
- 2 tbsp grated ginger
- 2 tbsp yellow curry powder
- 2 tbsp red curry paste
- 2 tsp ground coriander
- 1 red bell pepper cut into strips
- 1 lb boneless skinless chickenbreast, cubed
- 400 ml coconut milk
- 1 tbsp lime juice
- 1 tbsp brown sugar
- 2 tsp fish sauce
- Salt and pepper to taste
Instructions
- Heat 2 tbsp of coconut oil in a large pan. Add diced onions and saute until translucent.
- Next, add minced garlic and grated ginger. Continue to saute for another minute, stirring constantly.
- Now, add the yellow curry powder, red curry paste, and ground coriander. Stir until well combined.
- Add the remaining 1tablespoon of olive oil to the pan, along with the red bell pepper strips. Stir well to combine.
- Next, add the cubed chicken breast and stir until the chicken is coated. Cook chicken until it is cooked through and no longer pink, stirring occasionally.
- When the chicken has finished cooking, add the salt and pepper. Stir well.
- Now, add the coconut milk, lime juice, and brown sugar. Cover and let simmer until the sauce has thickened.
- Finally, add the fish sauce and stir well.
- Portion out your coconut curry chicken into meal prep containers alongside basmati rice or cauliflower rice.