Thai Lime Coconut Curry with Chicken & Green Beans
If you're like me, you get a craving for Thai curries every so often. This Thai lime coconut curry with chicken hits the spot every time!
Servings: 4
Calories: 1021kcal
Ingredients
- 5 tbsp coconut oil melted
- 2 limes zested & juiced
- 2 tbsp red curry powder
- 2 tsp chile powder
- 4 bone in, skin on chicken thighs
- 2 tbsp coconut oil
- 1 onion finely diced
- 1 can coconut milk
- 1/2-1 lb. Chinese long green beans cut into 2-4 inch chunks
- 1 bunch of Thai basil stemmed
- 1 cup chopped cilantro
- 1 ½ cups sprouted brown rice
- 3 cups water or stock
Instructions
- Add your coconut oil, lime zest & juice, curry powder, chile powder, a pinch of salt, and chicken to a bowl. Mix well. Cover and refrigerate 2 hours minimum, overnight preferred.
- Cook your rice: Bring the water to boil. Add the rice. Cover. Lower to simmer. Cook 25-30 minutes, depending on how soft you like your rice.
- Let your chicken come to room temperature, ~30 minutes.
- Heat your high sided pot over medium heat and add 2 tbsp of coconut oil. When hot, add your chicken skin side down. Add the onion. Cook until brown, ~5 minutes. Flip and cook another 5 minutes.
- Add your coconut milk and green beans. Bring to boil, reduce to simmer and cook 15-20 minutes, until the chicken reaches internal temperature of 165F.
- Remove from heat, cover, and let rest for 5 minutes. Add the chopped cilantro, basil leaves, and serve in individual bowls over the rice.
Nutrition
Calories: 1021kcal | Carbohydrates: 70g | Protein: 32g | Fat: 70g | Saturated Fat: 45g | Cholesterol: 141mg | Sodium: 166mg | Potassium: 987mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1220IU | Vitamin C: 21.1mg | Calcium: 118mg | Iron: 7.5mg
