Coconut chicken curry for an easy meal prep idea 💡 The flavors in this are delicious 🤤What you need: organic chicken thighs, organic veggies (I used onion, carrot, peppers, peas), ~ 1 piece fresh ginger peeled and chopped, garlic cloves minced, 1 can full fat unsweetened coconut milk, organic curry powder, sea salt, pepper, turmeric, garlic powder, lemon juice, rice and organic coconut oil.
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In a large pan on medium high heat, add in organic coconut oil ~ 1.5-2 Tbsp and add in the minced garlic. Once hot and sautéing, add in the chicken thighs and season generously with salt and pepper and cook until browning and flip (~ 5 minutes each side). Remove from pan and transfer to a plate. In the same skillet, add in additional coconut oil if needed, otherwise add in ginger, chopped onion, peppers, carrots and peas/green beans. Sauté over medium heat for 3-4 minutes. Next add in 3/4-1 can coconut milk to the veggies, 1 Tbsp yellow curry powder, ~ 1 tsp or more turmeric, sea salt, garlic powder and pepper. Add the chicken thighs back in & lemon/lime juice and cover and turn on low to soak in flavors for around 15-20 minutes. I paired this with coconut organic brown rice!
Coconut brown rice:
I use Lundberg’s organic brown short grain rice.
2 cups of rice
1 3/4 cup water or broth
1 & 3/4 cup coconut milk from the can
2 Tbsp or so organic coconut oil
Sea salt
Turn on the pan to medium heat and add in the coconut oil to the pan. Once that is melted, add in the brown rice and stir with the oil. Next add in sea salt and mix with the rice/coconut oil. Lastly, add in the liquid and cover. Once it is boiling, reduce heat to low and keep covered until the liquid is absorbed (~35-45 minutes).
