Coconut Lime Chicken Curry

A fragrant Thai curry simmering tender chicken breast, chickpeas, and zucchini in a lightly spiced coconut lime broth over fluffy jasmine rice.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 5
• Cuisine: Thai
• Difficulty: Easy
• Cost: $3.16/serving

Dietary

• Gluten-Free
• High-Protein
• Dairy-Free
• Nut-Free
• Egg-Free
• Low-Sugar

Tags

• one-pot
• sauté
• quick
• spicy
• savory
• tangy

Ingredients

• 1.25 pound chicken breast (boneless, skinless, diced into bite-sized pieces)
• 1 can chickpeas (rinsed and drained)
• 1 can coconut milk (lite or reduced-fat)
• 2 tablespoon green curry paste
• 2 zucchinis (medium, sliced into half-moons)
• 1 red bell pepper (sliced)
• 1.25 cup jasmine rice (uncooked)
• 2.5 cup water
• 2 tablespoon lime juice (fresh)
• 1 tablespoon gluten-free tamari
• 1 tablespoon olive oil
• 0.5 teaspoon salt

Instructions

1. Combine jasmine rice, 2 1/2 cups water, and 1/4 tsp salt in a pot; bring to a boil, cover, reduce heat, and simmer for 12 minutes.
2. Heat olive oil in a deep skillet over medium heat. Add green curry paste and stir for 1 minute until fragrant.
3. Add diced chicken breast and cook for 5 minutes until browned on the outside.
4. Pour in coconut milk, gluten-free tamari, and remaining 1/4 tsp salt. Add chickpeas, zucchini, and red bell pepper.
5. Simmer for 8 minutes until chicken is cooked through and vegetables are tender. Stir in fresh lime juice and serve hot over jasmine rice.

Notes

Adjust green curry paste to control spice level according to family taste.

Nutrition (per serving)

• Calories: 548
• Protein: 34.9 g
• Carbohydrates: 58.4 g
• Fat: 19.4 g
• Fiber: 4.5 g
• Sodium: 962 mg
• Saturated Fat: 11.1 g
• Sugar: 6.6 g
• Cholesterol: 80 mg