Green Coconut Chicken Curry
Mixed Greens with Pistachio-Lemon Vinaigrette
Ingredients
- 2 lb boneless, skinless chicken breasts
- 3 carrots, sliced
- 2 shallots, thinly sliced
- 2 Tbsp minced ginger
- 1 tsp curry powder
- 2 Tbsp olive oil
- 1 (13.5-oz) can unsweetened coconut milk
- 3 Tbsp green curry paste
- 2 zucchini, cut into half-moons
- 2 Tbsp fresh lime juice
- ¼ cup chopped fresh cilantro
- 2 Tbsp chopped fresh basil
Instructions
- Cut chicken into bite-size pieces; season lightly with salt and pepper.
- Cook chicken, carrots, shallots, ginger, and curry powder in hot oil in a large, deep skillet over medium heat until chicken is done.
- Stir in milk, curry paste, and zucchini; bring to a boil, reduce heat, and simmer 10 minutes or until zucchini is tender. Stir in lime juice, cilantro, and basil.
Side Dish Ingredients
- ¼ cup shelled pistachios, finely chopped
- 2 Tbsp olive oil
- 1 Tbsp lemon juice
- ½ tsp Dijon mustard
- ¼ tsp kosher salt
- ¼ tsp pepper
- 1 (6-oz) pkg mixed greens
Side Dish Instructions
- Whisk together nuts, oil, lemon juice, mustard, salt, and pepper in a large bowl until blended. Add greens; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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