Three cheers for another crazy flavorful, crazy healthy recipe! Hip hip HOORAY!
I recently purchased the amazing cookbook by Cassy Joy Garcia, Fed & Fit and we have, literally, been devouring the recipes. Some are a tad out there but many are the oh so sneaky healthy recipes that even my meat and potatoes husband doesn’t mind. In fact, he’s been loving them. The kids too!
Take this one for example. Coconut milk is the star of the sauce that bubbles away on the stove until nice and thick. Tossed together with chicken, onion, and slices of red pepper…the flavors are getting deep my friends. Stir in some fresh basil and you’re not going to miss the heavy calorie ridden version that normally goes along with a dish like this.
The boys stuck with mainly the chicken, but I served mine of cauliflower rice (my new love) and M’s over brown rice. Not a morsel was left.
This is a great recipe to make ahead in the day, should you have the time. Toss everything together in a pot and throw into the fridge to let the flavors deepen even more. Come dinner time just warm up slowly on the stove and serve with your choice of rice. Don’t forget the fresh lime juice squeezed over the top. It’s everything.
- 2 cans full fat coconut milk
- 3 TBS thai red curry paste
- 2 tsp grated lime zest
- 1/4 cup fresh lime juice
- 2 tsp fish sauce
- 1/2 tsp red pepper flakes
- 1 onion, diced
- 1 TBS butter
- 2 1/2 lbs boneless skinless chicken breasts, cut into small chunks
- 2 red peppers, sliced (I accidently minced mine - whoops)
- 1/4 cup fresh basil leaves, torn
- For serving: cauliflower rice, brown rice, fresh lime wedges
- Make the sauce to start: in a pot whisk together the coconut milk, paste, lime zest and juice, fish sauces and red pepper flakes. Simmer over medium low, stirring often, until thickened....roughly 20 minutes or so.
- Meanwhile, in a large saute pan melt the butter and saute the onion for a few minutes. Add in the chicken until browned on both sides and cooked through, 10 minutes or so. Transfer the chicken and most the onions to a plate and saute the red peppers until they are slightly browned, 5 minutes or so.
- Once the sauce thickened, add in the chicken, onions, and red peppers. Stir in the basil and simmer a few more minutes to allow the flavors to blend.
- Serve over cauliflower rice or brown rice with more fresh basil and lime wedges.
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