Green Coconut Chicken Curry
Mixed Greens with Pistachio-Lemon Vinaigrette
Ingredients
- ¾ lb boneless, skinless chicken breasts
- 1 carrot, sliced
- 1 shallot, thinly sliced
- 1 Tbsp minced ginger
- ½ tsp curry powder
- 1 Tbsp olive oil
- 1 cup unsweetened coconut milk
- 1½ Tbsp green curry paste
- 1 zucchini, cut into half-moons
- 1 Tbsp fresh lime juice
- 2 Tbsp chopped fresh cilantro
- 1 Tbsp chopped fresh basil
Instructions
- Cut chicken into bite-size pieces, and season lightly with salt and pepper.
- Cook chicken, carrot, shallot, ginger, and curry powder in hot oil in a large skillet over medium heat until chicken is done.
- Stir in coconut 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
- 2 Tbsp shelled pistachios, finely chopped
- 2 tsp olive oil
- 1 tsp lemon juice
- ¼ tsp Dijon mustard
- Dash of kosher salt
- Dash of pepper
- 4 cups mixed greens
Side Dish Instructions
- Whisk nuts, oil, lemon juice, mustard, salt, and pepper in a large bowl until blended. Add greens; toss.
Gluten Free Meal Plan
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