Thai Chicken and Red Pepper Curry - alive magazine

Name: Thai Chicken and Red Pepper Curry - alive magazine
Ingredients: 6 boneless skinless chicken thighs; 1/4 cup (60 mL) organic unbleached all-purpose flour (choose quinoa flower for a wheat-free option); 1/4 tsp (1 mL) salt; 1/4 tsp (1 mL) freshly ground black pepper; 1/2 Tbsp (7 mL) coconut oil; 1 onion, chopped; 2 garlic cloves, finely minced; 14 oz (398 mL) can light coconut milk; 2 to 3 Tbsp (30 to 45 mL) red curry paste; 2 tsp (10 mL) miso paste; 1 tsp (5 mL) raw coconut crystals or brown sugar; 14 oz (398 mL) can chickpeas, rinsed and drained; 4 kaffir lime leaves or 4 wedges fresh lime; 1 red bell pepper, cored and cut into julienne strips; 3 cups (750 mL) baby spinach leaves; 1 cup (250 mL) fat-free plain Greek yogurt; 1/4 cup (60 mL) chopped toasted peanuts; 1/4 cup (60 mL) toasted coconut; Cilantro

www.alive.com

Dinner doesn’t have to be complicated. In this dish, the only cooking you need to do is sautéing the onions. After that, it’s just stirring ingredients in a…

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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Ingredients

6 boneless skinless chicken thighs
1/4 cup (60 mL) organic unbleached all-purpose flour (choose quinoa flower for a wheat-free option)
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) freshly ground black pepper
1/2 Tbsp (7 mL) coconut oil
1 onion, chopped
2 garlic cloves, finely minced
14 oz (398 mL) can light coconut milk
2 to 3 Tbsp (30 to 45 mL) red curry paste
2 tsp (10 mL) miso paste
1 tsp (5 mL) raw coconut crystals or brown sugar
14 oz (398 mL) can chickpeas, rinsed and drained
4 kaffir lime leaves or 4 wedges fresh lime
1 red bell pepper, cored and cut into julienne strips
3 cups (750 mL) baby spinach leaves
1 cup (250 mL) fat-free plain Greek yogurt
1/4 cup (60 mL) chopped toasted peanuts
1/4 cup (60 mL) toasted coconut
Cilantro