Coconut Curry Chicken
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Monday, August 27, 2018
By Alexandra Marie
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A lot has been going on in the Mann household lately! As many of you know, we welcomed a second baby in July. Maxi is such an angel, and we love her so much. She currently has a suspected cow's milk protein sensitivity. And because I breastfeed her, that means absolutely no dairy or soy allowed in my diet. Before having Maxi, I already didn't eat much dairy. I would consume dairy every once in a while. But now that Maxi is sensitive to it, that means there is no room for error! So, we have been trying a lot of new dairy free meals in our home. I came across this meal online. It was originally a coconut curry shrimp recipe, but since my husband and I both don't like seafood, I switched it up and added chicken instead. We all love it (even my three year old!).  My husband even told me he likes it better than the Panang Curry he orders at the Thai restaurant. This meal is so easy and delicious. You won't even miss eating dairy!


You will need:


  • 2 tablespoons coconut oil
  • Half of a yellow onion chopped
  • 3 garlic cloves minced
  • 1 lb. boneless skinless chicken breast
  • 2 tablespoons curry powder
  • 1 large red bell pepper diced
  • 1 large carrot shredded
  • 2 cups snow peas (or sugar snap peas which is what we use)
  • 1 teaspoon fresh ginger minced
  • 1 (5.3 ounce) container coconut milk yogurt (I use So Delicious plain coconut milk yogurt)
  • 1/2 cup coconut milk
  • Salt to taste (I use pink Himalayan salt)
  • Rice or noodles (we serve this over rice)



To begin, I start cooking my rice on the stove. I then cut up the chicken breasts into one inch chunks and cook them as well. Once the rice and chicken are fully cooked, I set both aside and start the curry. In my wok, I add the coconut oil and melt over medium heat. Add the onion and garlic and cook 4-5 minutes (I use a Pampered Chef food chopper to chop up my onion and bell pepper. If you don't have one of these, get one! It makes chopping veggies so easy).



Next, add the curry powder, red bell pepper, carrot, and ginger. Mix well and continue to cook for another 5-7 minutes. This may not look pretty, but it tastes great!



Lastly, add the snow peas, cooked chicken, coconut milk yogurt, and coconut milk. Mix well and simmer for another few minutes. Add salt to taste.



Serve over rice or noodles and enjoy!


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