Coconut Curry Chicken with Turmeric Recipe by Erin Druga

• Gluten free
• Paleo

• Meat

  • 2 Chicken breasts

• Produce

  • 1 Handful Cilantro
  • 2 Garlic cloves
  • 2 tsp Ginger, fresh
  • 1 Yellow onion, small

• Canned Goods

  • 1 can Coconut milk
  • 3 tbsp Red curry paste

• Condiments

  • 1 tsp Fish sauce

• Baking & Spices

  • 1 tsp Coconut sugar
  • 1/4 tsp Turmeric, ground

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on blog.paleohacks.com

Description

Ingredients

• 2 chicken breasts
• 2 T olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 can coconut milk
• 3 T red curry paste
• 1 t fish sauce
• 1 t coconut sugar
• 2 t fresh ginger, grated
• 1/4 t ground turmeric
• Handful of cilantro

Directions

• Cut up chicken into bite-size pieces.
• Heat oil in a skillet, add chicken, and cook until done.
• While chicken is cooking, dice onion and mince garlic. Place in a separate skillet with coconut milk, curry paste, fish sauce, sugar, ginger, and turmeric. Bring to a boil, then lower heat to a simmer.
• Once chicken is cooked, transfer it to the skillet with the sauce. Then simmer it for 10 minutes or so, allowing time for it to absorb the flavor.
• Stir in cilantro. If you want the sauce to be thicker, stir in 1-2 tablespoons of coconut flour.
• Serve inside a coconut and enjoy!