Photo Credit: Nichole Mitchell
Looking for a quick and delicious weeknight dinner? Try this super easy Coconut Chicken Curry that comes together in under 20 minutes!
This recipe serves 4
1 tbsp coconut oil or olive oil
3 tbsp yellow or red curry paste
4 chicken breasts, cubed
1 500g package frozen Asian-Style vegetable blend
1 540ml can pineapple chunks in pineapple juice
1 cup unsweetened coconut milk
1 cup water or chicken broth
½ cup fresh basil leaves, torn
Salt and pepper to taste
In a large wok, heat oil over medium-high heat. Add curry paste and cook for about 30 seconds, stirring, until fragrant. Add chicken and cook for 8-10 minutes or until slightly browned. Stir in vegetables, pineapple with juices, coconut milk, and water. Continue to cook until heated through, about 5-8 minutes. Season with salt and pepper. Garnish with basil before serving.
Nutrients per serving:
Calories (kcal) 501 Fat (g) 20.7 Saturated Fat (g) 16.4 Trans Fat (g) 0 Cholesterol (mg) 98 Sodium (mg) 208.9 Potassium (mg) 1024.6 Carbohydrate (g) 37.1 Fiber (g) 5 Sugar (g) 26 Protein (g) 42.7 Vitamin A (RAE) 382.9 Vitamin C (mg) 52.8 Calcium (mg) 84 Iron (mg) 3.1 Vitamin D (µg) 0.3 Vitamin E (mg) 1.5 Thiamine (mg) 0.3 Riboflavin (mg) 0.2 Niacin (NE) 25.6 Folate (DFE) 64.3 Vitamin B6 (mg) 1 Vitamin B12 (µg) 0.4
