Heat the coconut oil over medium heat in a medium saucepan.
When the oil is shimmering, brown the chicken and transfer to a separate plate.
Add the onions to the saucepan and sauté until translucent.
Return the chicken and juices to the pot, and add the curry paste to taste.
If you don't like spicy, just use 1 tablespoon.
Stir-fry until you can smell the rich aroma of toasted spices.
Pour in the coconut milk and toss in the frozen veggies, squash, and apple juice (if using).
Raise the heat to high and bring the contents of the pot to a boil. Then, turn the heat down to medium-low and simmer the curry for 10 minutes or until the veggies are warmed through and the flavors meld. Taste for seasoning and adjust as needed.
Add the basil chiffonade
and serve over zoodles or Asian Cauliflower fried rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (1191g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 333 (26%)|
|Amt Per Serving||% DV|
|Total Fat 37g||49 %|
|Saturated Fat 9.4g||47 %|
|Monounsaturated Fat 11.1g|
|Polyunsanturated Fat 9.5g|
|Cholesterol 753mg||232 %|
|Sodium 913.5mg||32 %|
|Potassium 2699.9mg||71 %|
|Total Carbohydrate 38.3g||11 %|
|Dietary Fiber 11.4g||46 %|
|Sugars, other 26.9g|
|Protein 187.7g||268 %|
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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: 1262
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