Organic Chicken Coconut Curry -

I had an organic chicken coconut curry at a restaurant in Rio that was to die for. I loved the restaurant so much that I went back the next time I visited Rio. Everything was so healthy, fresh, unique, and delicious. Before I finished my dish (and nearly licked the bowl clean) I knew I would be experimenting to recreate the recipe. After just one attempt, I’m pretty darn proud of my results. I am lucky, because I made enough for leftovers that served as my lunch for the rest of the week. I looked forward to eating this every day and can’t wait to make it again and again. Now, if only my office was as pleasant a backdrop as Rio.

To make this organic chicken coconut curry you will need the following: chicken, canned coconut milk, Thai curry paste, broccoli, mushrooms, shredded carrots, chicken broth, limes, lemon grass, fish sauce, bean sprouts, ginger, green onions, coconut aminos (or soy sauce). To top: bananas, almonds, and cilantro (optional). You can serve over rice if desired or eat it by itself, as I did.

If you’re one of those people who automatically think “never mind” when they see more than a few ingredients in a recipe then there is no better time than now to try to get over your fear! This whole recipe can be made in one pot, is super easy, and is seriously good. It was pretty darn inexpensive for all of the ingredients as well, especially considering how many meals I got out of it. (If served over rice, you’ll get even more.)

To make, start by opening a can of coconut milk and scooping the thicker coconut cream off the top of one of the cans of coconut cream. Add it into a large stock pot over medium-high heat. Save the rest of the contents of the can. Melt the cream, then add the curry paste. Stir until they are well combined and sizzling.

Next, add your chicken. Saute until the chicken is cooked through, about 5-7 minutes. Add the remaining juice from the first can of coconut milk and all of the contents of the second. Then add the chicken broth, broccoli, mushrooms, shredded carrots, lemon grass, fish sauce, ginger, coconut aminos (or soy) and lime juice. Throw in some lime zest if you’re feeling crazy, too. Simmer for about 20-25 minutes or until your vegetables are soft.

Add your bean sprouts. Stir to combine. Ladle into large bowls, either over rice or by itself, and then top with sliced bananas, almonds, and cilantro, if desired. Don’t skip the bananas! They add such a great & unique sweetness contrast and were delicious.

Thai curry paste is made from chili peppers and varies in heat. Red is medium and is my preference. I continue to add and taste until I get my desired heat. This recipe is for a ‘medium’ heat, but adjust it as needed according to your taste buds!

You can also substitute beef or shrimp for chicken or if you are a vegetarian, add more delicious veggies such as bell peppers and onions.

The recipe for this delicious, fresh, and healthy organic chicken coconut curry is below.

INGREDIENTS

2 14-ounce cans of coconut milk
2 Tablespoons of Thai curry stir fry paste (I used 3+ because I like mine spicy. I recommend starting with 2 & adding more to adjust to your taste)
2 pounds of organic chicken, cut into pieces
2 cups of organic chicken broth
1.5 cups of broccoli florets
1.5 cups of mushrooms
1.5 cups of shredded carrots
2 teaspoons of lemon grass paste (If you use lemon grass stalks, use 2 + remove before serving)
2 Tablespoons of fish sauce
1.5 Tablespoons of ground/grated ginger
1 Tablespoon of coconut aminos (or soy sauce)
2 small limes, juiced
1.5 cups of bean sprouts
2-3 green onions, thinly sliced
1/2 banana, sliced to top each serving
1 teaspoon of sliced almonds
Cilantro, chopped to top

DIRECTIONS

Scoop the thicker coconut cream off the top of one of the cans of coconut cream. Add it into a large stock pot over medium-high heat. Save the rest of the can’s contents. Melt the cream, then add the curry paste. Stir until they are well combined and sizzling.
Add your chicken and saute until the chicken is cooked through, about 5-7 minutes.
Add the remaining juice from the first can of coconut milk and all of the contents of the second.
Then add the chicken broth, broccoli, mushrooms, shredded carrots, lemon grass, fish sauce, ginger, coconut aminos (or soy) and lime juice. Simmer for about 20-25 minutes or until your vegetables are soft.
Add bean sprouts. Stir to combine.
Ladle into large bowls, either over rice or by itself. Top with sliced bananas, almonds, and cilantro. Enjoy!