Thai Coconut Chicken Curry and Potatoes

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I am always looking for new and different recipes. Since we never go out to eat I like to vary the type of cuisine we eat. Thai is something I am experimenting more and more with and really like. I combined a few different recipes since I like meals to have protein, healthy fats, healthy carbohydrates, and vegetables to make for a well rounded meal with staying power. One dish meals are the best to prepare sometime during the day when I have the time between homeschooling, nursing, cleaning, etc. Then I can just let them simmer until we are ready to eat. This Thai curry met all the requirements the kids loved it too. I served it over zucchini noodles because the kids think they are fun. You could also use a sprouted wheat noodle, rice, or quinoa.

Thai Coconut Chicken Curry and Potatoes

serves 6

1 Tbs coconut oil

2 cloves garlic

3 Tbs red curry paste

1 lb chicken breasts, cut up into 1 inch chunks

1 cup coconut milk (homemade or canned), light or full fat

1-2 cups homemade bone broth (or reduced sodium broth)

1/2 onion, diced

2 lbs potatoes, cubed into 3/4 inch squares

3 carrots, peeled and cut up

1/2 inch piece of ginger, grated or finely chopped

1/2 tsp salt

1/4 tsp pepper

Place oil, garlic, onion, and curry paste in a dutch oven. Cook for 2-3 minutes. Add chicken, stir to coat the chicken, and cook for 2-3 more minutes. Add the rest of the ingredients (1 cup of the broth) and simmer for 25 minutes with the lid on, or until potatoes are cooked through. The longer you cook it, the more the sauce will thicken from the potatoes breaking down and releasing their starch. Add more broth as needed to get the potatoes cook and leave a little sauce, the best part!

Serve over zucchini noodles,sprouted noodles, rice, or quinoa.

 

Nutritional Information:

Calories: 338

fat: 12 g

sodium: 689 mg (29% DV)

carbohydrates: 31 g

dietary fiber: 5 g

Sugars: 4 g

Protein: 25 g

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