Easy Coconut Chicken Curry
 
 
This is a very easy recipe to prepare, with great flavours that improve over night. A good option for lunch if you have left overs.
Author:
Recipe type: Dinner/Main
Cuisine: Low Carb
Serves: 4
Ingredients
  • 500g Chicken thighs (boneless)
  • 400g coconut cream
  • 2 tbsp coconut oil
  • 2 tbsp Red thai curry paste
  • 1 Red onion (sliced)
  • 1 Capsicum red
  • 1 cup Spinach
  • ½ cup Cashew nuts
  • ½ cup fresh herbs (coriander, basil)
Instructions
  1. Slice chicken into bite size pieces. Heat coconut oil in a pan and add sliced chicken and onion. When chicken has started to brown, add curry paste and cook for a further 5 minutes. Add coconut cream and simmer until chicken is cooked through. Add remaining vegetables. Turn heat off when vegetables are cooked through. Lastly add fresh herbs. Serve and top with cashews. Serve with cauliflower rice, however this dish is filling enough without added side dishes.
Nutrition Information
Serving size: 1 Calories: 759 Fat: 66.0g Saturated fat: 33.2g Carbohydrates: 8.6g Sodium: 170mg Protein: 33.3g
Recipe by Julia McPhee at http://www.jmcphee.com/2015/04/19/easy-coconut-chicken-curry/