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Thai Coconut Curry Chicken

Servings: 4
Calories: 542kcal

Ingredients

  • 1 lb chicken thighs
  • 2 cups broccoli
  • 1/2 red onion
  • 1/2 red bell pepper sliced
  • 5 cloves garlic minced
  • 1 jalepeno minced
  • 13.5 oz can coconut milk
  • 1 tbsp coconut oil

For the curry seasoning

  • 1 tsp ground coriander
  • 1 tsp cinnamon
  • 1 tsp ground cloves
  • 1 tsp ground cardamom
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1/2 tsp chili powder
  • 1/2 tsp turmeric
  • 1/2 tsp ground ginger

Instructions

  • Combine the spices in a small bowl and set aside.
  • In a large skillet, heat the coconut oil over medium to medium high heat.  Add the chicken, and sauté until lightly browned (does not need to be cooked through); about 4 to 5 minutes.
  • Reduce the heat to medium, and add the onion, garlic, bell pepper, and jalapeño.  Stir fry until the veggies are slightly softened; about 2 minutes.
  • Add the spices.  Stir fry until fragrant; about 1 minute.
  • Add the coconut milk, broccoli, and basil leaves.  Stir & reduce the heat to a simmer.  Cook until broccoli is tender & bright green, and the sauce is a thickness you prefer.