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Ingredients
- 1 tbsp. coconut oil
- 4 cloves garlic, minced
- 1 lb. (450g) boneless skinless chicken thighs
- freshly ground salt & pepper
- 1 tbsp. freshly grated ginger
- 5 green onions, chopped
- 1 red bell pepper, sliced
- 8 oz. (230g) green beans, ends trimmed & cut into pieces
- 2 carrots, sliced
- 14 oz. (400ml) can lite coconut milk
- ½ cup (120ml) chicken broth
- 1 tbsp. yellow curry powder
- 1 tsp. ground turmeric
- 1 lime, juiced
- 1 cup (210g) white basmati rice
To garnish:
- 4 tbsp. cilantro, chopped
- 2 green onions, sliced
Prep Time:
10
Minutes
Directions
Cook Time:
30
Minutes
- Heat the coconut oil in a large deep skillet over a medium-high heat and cook half of the garlic for 1 minute. Add in the chicken and season with salt and pepper. Cook the chicken for 4-5 minutes on each side, until golden. Remove the chicken from the pan and transfer to a plate.
- In the same skillet, add the remaining garlic, ginger, chopped green onions, red bell pepper, green beans and carrots. Sauté over a medium heat for 3-4 minutes.
- Add the coconut milk, chicken broth, curry powder, turmeric, lime juice and salt to the skillet, stir well to combine. Bring to a simmer, then add in the rice.
- Place the chicken on top, then reduce the heat to low, cover the skillet and cook for 20 minutes, until the liquid has been absorbed and the rice is cooked.
- Serve immediately, garnished with cilantro and green onions.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGH PROTEINHP
- HIGH PROTEINHP
- GLUTEN FREEGF
- GLUTEN FREEGF
- LOW CARBLC
- LOW CARBLC
- CONTAIN NUTSN
- CONTAIN NUTSN
- DAIRY FREEDF
- DAIRY FREEDF
- MEAL PREPMP
- MEAL PREPMP
