*Chop your chicken up into 1? sized chunks, brown in large saucepan or dutch oven in about a tablespoon of coconut oil
*Once chicken has begun browning (it doesn’t need to be cooked), mix in your curry paste and dump in your coconut milk. Simmer to reduce.
*While chicken is cooking, slice up your mushrooms and get them cooking in a tablespoon of coconut oil. When they begin browning, add your chopped up carrots and cook over medium low heat til carrots start softening around edges.
*Add zucchini in and let it start browning. Once the zucchini has begun browning, add your bell pepper and sautee til it just begins softening.
*Remove veggies from pan, add last tablespoon of coconut oil, and saute asparagus until just tender.
*Add huge veggie medley to coconut milk chicken mixture and simmer.
*Add Kale, stir, and turn off heat
*Squeeze lime into curry
*Plate up, top with 1/4 of asparagus, and 1/4 avocado if desired. Enjoy.
We put this on top about 2/3 cup of riced and sauteed cauliflower. It was fine. Probably just as good without and less effort. I wouldn’t bother.
Nutrition information reflects light coconut milk… please use full fat. It would have been so much better with regular.
Nutrition info per serving (1/4 of recipe)
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|Serving Size: 1 Serving (246g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 96 (64%)|
|Amt Per Serving||% DV|
|Total Fat 10.7g||14 %|
|Saturated Fat 8.9g||45 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 32.6mg||1 %|
|Potassium 538.7mg||14 %|
|Total Carbohydrate 13.7g||4 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 8.4g|
|Protein 4.4g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 151
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