Chicken and vegetable curry
Recipe by Justin L Smith
1 tablespoon coconut oil
1/2 large onion, chopped (about 1 1/4 cups)
1 cup fresh green beans, cut into 1-inch pieces
1 cup bok choy leaves and stems (about 1 small baby bok choy)
1 whole chopped red pepper
1/2 cup chopped carrots
1 bay leaf
2 tbsp fresh ginger
1 pound boneless, skinless chicken breast, cut into 1-inch cubes
1 to 2 tablespoons curry powder
3 cups gluten-free chicken broth (I used a little less to concentrate it without having to wait for it to cook down)
Salt and freshly ground black pepper
1 cup lite coconut milk
1/2 cup chopped green onions (optional)
1 tablespoon grated unsweetened, dried coconut (optional)
1. Melt coconut oil over medium heat in a large soup pot. Add onion, green beans, bok choy, carrots and bay leaf. Sauté, stirring often, for 5 minutes. Add chicken and curry powder and stir for 3 minutes to coat the chicken. Add chicken stock, salt and pepper. Bring to a boil, then reduce heat to simmer for 10 to 15 minutes. Stir in coconut milk and continue to heat for another minute or until just simmering. If desired, garnish the soup before serving with green onions and coconut.
main courses, healthy, easy, quick, wheat September 21, 2011 20:00
Author wholefoodsmarket.com/recip...
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