Little compares to the aromatic, flavorful taste of the curry varieties you’ll find in Indian restaurants. But, have you ever stopped to consider how unhealthy some versions can be? If you have a craving for Indian fare, but don’t want to consume an abundance of added sugars, sodium, and other harmful ingredients, try your hand at this healthy Thai Green Curry with Chicken. This recipe uses all-natural, low-sugar ingredients where possible for a more nutritious take on standard curry dishes.
• 2 tablespoons coconut oil or ghee
• 1 pound chicken breasts (about 2 medium), cut into 2-inch cubes
• 1 tablespoon minced or grated fresh ginger
• 1 jalapeno, deseeded and finely chopped
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground turmeric
• 1 teaspoon sea salt
• One (14.5 ounces) can unsweetened, full-fat coconut milk
• 2 tablespoons lime juice
• 1 medium red bell pepper, thinly sliced
• 1 cup green beans cut into 1-inch pieces (optional)
• 1/4 cup chopped fresh cilantro
1. In a large nonstick skillet, melt the coconut oil or ghee over medium heat. Add the chicken in an even layer and cook until golden brown on the first side, about 3 minutes. Flip the chicken and cook for another minute. Remove from the pan and set aside.
2. To the pan, add the ginger, jalapeno, cumin, coriander, and turmeric and cook until fragrant, 2 minutes. Add the salt, coconut milk, lime juice, red peppers, and green beans (if using). Bring to a simmer and cook until the liquid has reduced slightly, and the broth is a vibrant greenish-yellow, 5 minutes.
3. Off the heat, stir in the chicken. Allow the dish to cool slightly. Then garnish with the cilantro and serve alongside brown rice, sliced cucumbers, and extra limes.
Mix-up something scrumptious tonight with this special recipe provided to you by Woodhaven at Park Bridge Apartments in Alpharetta, Georgia, and put our updated, fully equipped kitchens to good use!