Easy Coconut Chicken Curry
A quick and easy dinner that's packed with curry flavors
Servings: 4
Calories: 288kcal
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 teaspoons ginger minced
- 2 teaspoons green curry paste
- 2 teaspoons curry powder
- 2 cups O Ogranics Thai Style Curry Chicken Broth
- 1 large sweet potato peeled and cut into 1-inch dice
- 1 15-ounce can full-fat coconut milk
- 2 ½ cups cooked chicken breast
- 1 8.8 ounce package O Organics 7 Grains & Lentils Blend
- 1 16 ounce bag frozen peas
- ½ teaspoon salt or to taste
- 2 tablespoons fresh lime juice
- ½ cup chopped cilantro
- chopped O Organics cashews to garnish
Instructions
- In a stockpot or Dutch oven, heat the olive oil over medium heat. Add the onion and ginger and saute for about 4 minutes. Add the curry paste and curry powder and saute for one more minute.
- Add the O Organics Thai Style Curry Chicken Broth and the diced sweet potato the pot. Bring the mixture to a boil, and then cover it, reduce the heat to medium-low, and let it simmer for 20 minutes, or until the sweet potato is softened.
- When the sweet potato is tender, shake the can of coconut milk well. Then, pour it into the pot. Add the chicken, O Organics 7 Grains & Lentils Blend, and O Organic peas. Bring it to a boil, and then reduce the heat and let the curry simmer for another 10 minutes.
- Add salt to taste, and the lime juice and cilantro.
- Taste, and add additional salt, curry powder, or curry paste if you prefer a spicier curry.
- Garnish each serving with chopped O Organics Roasted Cashews with Sea Salt.
Notes
Any leftovers will be much thicker the next day. If you prefer a thinner curry, add additional Thai Style Curry Chicken broth.
Nutrition
Calories: 288kcal | Carbohydrates: 23g | Protein: 31g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 74mg | Sodium: 441mg | Potassium: 678mg | Fiber: 3g | Sugar: 5g | Vitamin A: 12606IU | Vitamin C: 7mg | Calcium: 58mg | Iron: 2mg