Thai (Coconut) Curry Chicken

I LOVE CURRY! And Thai food! Unfortunately, the coconut milk and the fish sauce can leave this amazing dish a little on the unhealthy side! I decided to try a shot at this favourite dish making it lower in sodium, lower in fat, high in fiber, and still DELICIOUS!

Thai (Coconut) Curry Chicken

Ingredients

1 pound Chicken Breast, cubed

2.5 Cups Coconut Dream milk 

3 Tsp Curry powder

1 tsp Turmeric

1 tsp Himalayan Salt

1 tsp pepper

2 cloves garlic minced

2 peppers (yellow and red), sliced

1.5 cup Zucchini, sliced

2 cup Spinach

1 Tbsp Coconut oil

Directions

1.Heat coconut oil in large pan. Add garlic and stir for 2 minutes. Add chicken and brown.  While chicken is cooking add curry powder, salt, turmeric, and pepper to coconut milk and whisk together.

2. When chicken is cooked, pour curry mixture into chicken and simmer for 5 minutes.

3. Add all chopped veggies and cover for 5 minutes or until veggies and tender crisp.

4. Remove from heat and let sit for 5 minutes.

5. Divide into 4 servings Serve mixture over brown rice or cauliflower rice

ENJOY!

*21 Day Fixers*

1 Yellow, 1 red, 1 green, 1 tsp

*Body Beasts*

3 Vegetables, 1 fat, 4 protein

Coconut Curry Chicken Soup

I was feeling a little under the weather today with a bit of a cold coming on.  It was also raining and a PERFECT day for a spicy soup.  My favorite soup is Coconut Chicken Curry soup but its always packed full of calories, sugar and chemical additives.  I decided to give it a go! I will definitely be making this again!  Now only if my husband loved curry as much as I do!

Coconut Chicken Curry Soup                        

1 tablespoon coconut oil                               

1/4 cup thinly sliced shallots                               

2.5 teaspoons red curry paste                               

3 teaspoons curry powder

1/2 teaspoon ground turmeric

1/2 teaspoon ground coriander

2 garlic cloves, minced

6 cups low-sodium chicken broth

3 cups fresh spinach leaves                               
1/2 pound snow peas, trimmed and cut in half crosswise       
1 (13.5-ounce) can light coconut milk                               

2 1/2 cups shredded cooked chicken breast (about 1 pound)   

1/2 C. chopped green onions

1 Tbsp Powder Stevia (truvia)
2 Tbsp Fish Sauce
1/4 tsp red pepper flakes
1/2 tsp himilayan salt
1/2 cup chopped fresh cilantro (optional)             

Directions:

Heat coconut oil in pan over medium-high heat.
Add shallots and the next 5 ingredients (through garlic) to pot; sauté 1 minute, stirring constantly. Add chicken broth to pot, and bring to a boil.

Add coconut milk to pan; reduce heat, and simmer 5 minutes.

Add chicken, onions, stevia, and fish sauce to pot; cook for 2 minutes.

Stir in cilantro and chiles. Serve with lime wedges.

1 cup serving:

150 calories
3.5g fat

15g protein

15g carb

 *21 Day Fix------fill you green container with soup and count as 1 red and 1 yellow container**