This is Recipe Roundup, episode 52. I personally like one bowl meals. Things like salads and casseroles that are all-inclusive – entree and side in one. Curries are another great way to get the most variety out of every bite. Today we will be making a Chicken Curry with coconut milk. 

I understand that coconut is coco-NOT for everyone – it’s one of the most divisive flavors around! However, even if you do not like coconut flavored sweets or coconut scented products, I encourage you to try coconut milk at least once in a savory dish. 

Coconut milk is a source of healthy fats and can make any recipe beautifully creamy without the use of dairy. It does have a light coconut flavor, but it’s not as cloying and intense as what might be associated with the sweetened dried coconut used in desserts. It comes in cans and is usually found in the baking or Asian foods aisle in the grocery store. 

The other special ingredient we will be using is curry paste. If you have access to an Asian grocery store, there are many many different curry pastes from around the continent. The one I used in this recipe is one of the most widely available – Thai Red Curry Paste. But note that any curry paste you have will work, you might just need to adjust the amount you use. 

Ingredients

2 Chicken Breasts, chopped

1 Zucchini, sliced

1 small onion, sliced

½ red bell pepper, sliced

½ cup tomato, diced

1 clove of garlic, grated or pressed

1 can of unsweetened coconut milk

2 tsp of red curry paste

Black Pepper

Salt or Fish Sauce to taste

Garlic Powder

Cilantro (optional)

Rice (optional) 

1. Season the Chicken with salt, pepper, and garlic powder an hour before making the curry. 
2. Heat olive or coconut oil in a large pot over medium heat. Sauté the onions and red pepper with black pepper until softened and then add the chicken. Sauté until the chicken is about 75% visibly cooked on the outside. 
3. Add in the sliced zucchini, tomato, garlic, coconut milk, and curry paste, making sure the paste dissolves completely. 
4. Turn the heat to low and allow to simmer for about 10 – 15 minutes, or until the zucchini softens. 
5. Garnish with fresh cilantro. Enjoy on it’s own or with rice!