Coconut Chicken Curry

Name: Coconut Chicken Curry
Total time: 25 min
Ingredients: 2 tablespoons coconut oil (or olive oil, canola, or vegetable oil); 1 medium red onion (quartered and thinly sliced (about 1 cup)); 2-3 cloves garlic (thinly sliced); 2 tablespoons curry powder ((see notes)); 15 oz. canned coconut milk (preferably full fat); 1 1/2-2 pounds boneless skinless chicken breasts (thinly sliced about 1/4" thick against the grain); 2 large carrots (thinly sliced into rounds); 1 cup broccoli stems (thinly sliced (see notes)); 1 teaspoon kosher salt; 1 lime juice and zest (of one lime); 1/4 cup fresh cilantro and/or basil (chopped); cooked basmati rice (for serving (optional, see notes))

cookingfever.us

The magic lies in its simplicity and the way each ingredient plays its part to perfection. The smoothness of coconut milk, the vibrant crunch of broccoli

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Ingredients

2 tablespoons coconut oil (or olive oil, canola, or vegetable oil)
1 medium red onion (quartered and thinly sliced (about 1 cup))
2-3 cloves garlic (thinly sliced)
2 tablespoons curry powder ((see notes))
15 oz. canned coconut milk (preferably full fat)
1 1/2-2 pounds boneless skinless chicken breasts (thinly sliced about 1/4" thick against the grain)
2 large carrots (thinly sliced into rounds)
1 cup broccoli stems (thinly sliced (see notes))
1 teaspoon kosher salt
1 lime juice and zest (of one lime)
1/4 cup fresh cilantro and/or basil (chopped)
cooked basmati rice (for serving (optional, see notes))