Thai Coconut Curry Chicken and Tofu - Delicious Living

Name: Thai Coconut Curry Chicken and Tofu - Delicious Living
Ingredients: 8 ounces extra-firm tofu (half of a standard container), drained; 3 cups cooked rice (Jasmine, brown rice, basmati or other type); 1 tablespoon coconut oil; 1 onion (peeled and sliced); 6 carrots (peeled and sliced into coins - about 2 cups); 2 red bell peppers (cored and sliced into thin strips - about 2 cups); 2 garlic cloves (peeled and grated); 1 tablespoon grated fresh ginger (about 1 inch); ½ pound boneless, skinless chicken tenders (snipped into cubes); 1 (14.5 ounce) can reduced-sodium chicken or vegetable stock; 1 (14.5 ounce) can light coconut milk; ¼ cup creamy, unsweetened peanut butter; 2 tablespoons reduced-sodium tamari or gluten-free soy sauce; 2 tablespoons maple syrup; 2 tablespoons red curry paste; 2 cups baby kale or spinach; Cilantro, chopped green onion, hot sauce and/or chopped peanuts for garnish (optional)

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Takeout has nothing on this flavorful Thai curry—and you’ll love how easy this recipe makes it to get in the servings of produce you need each day.

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Ingredients

8 ounces extra-firm tofu (half of a standard container), drained
3 cups cooked rice (Jasmine, brown rice, basmati or other type)
1 tablespoon coconut oil
1 onion (peeled and sliced)
6 carrots (peeled and sliced into coins - about 2 cups)
2 red bell peppers (cored and sliced into thin strips - about 2 cups)
2 garlic cloves (peeled and grated)
1 tablespoon grated fresh ginger (about 1 inch)
½ pound boneless, skinless chicken tenders (snipped into cubes)
1 (14.5 ounce) can reduced-sodium chicken or vegetable stock
1 (14.5 ounce) can light coconut milk
¼ cup creamy, unsweetened peanut butter
2 tablespoons reduced-sodium tamari or gluten-free soy sauce
2 tablespoons maple syrup
2 tablespoons red curry paste
2 cups baby kale or spinach
Cilantro, chopped green onion, hot sauce and/or chopped peanuts for garnish (optional)