Chicken coconut curry — Meal
Meal

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Macros (per serving)

Fat

65%

(56 g)

Protein

16%

(33 g)

Carbs

19%

(38 g)

26 g Net,

12 g Fiber

791 Calories (per serving)

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Poultry & Wild Recipes

Rice, Pasta & Pizza

Chicken coconut curry

Ingredients

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Coconut oil

1 Tbsp

Onion

1 piece

Garlic

2 cloves

Chicken thighs

250 g

Carrot

250 g

Pak choy

1 piece

Coconut butter

50 g

Curry powder

12 tsp

Black pepper

to taste

Celtic sea salt

to taste

Cauliflower (rice)

300 g

Shredded Coconut

3 Tbsp

Cashew nuts

1 hand

Water

150 ml

Instructions

Difficulty

Normal

Prep time

10 min

Cook time

20 min

1

Cut the chicken thighs into cubes.

2

Cut the onion in half rings and chop the garlic cloves.

3

Cut the carrot into slices and cut the bok choy small.

4

Heat the coconut oil in a skillet or wok and fry the onion and garlic gently.

5

Add the chicken cubes and fry them all around until golden brown and cooked, along with the curry.

6

Add carrot and bok choy and also mix santen and 150 ml water into the dish.

7

Stir until the santen is completely dissolved and bring the dish to a boil, cook for 5-6 minutes and then season with some salt and pepper.

8

Briefly fry the cauliflower rice in a hot pan and serve it with the chicken curry.

9

Garnish with coconut grater and cashew nuts.

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Details

Allergens

Nuts

Diet

Paleo

Course

Lunch, Dinner

Contributor

Marinka Bil

Marinka Bil

1318 Recipes

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