thai coconut yellow curry chicken and rice

Ingredients

• Coconut oil

  1 tbsp or 14g

• Garlic

  Raw

  4 clove or 12g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Salt

  Table

  1 tbsp or 18g

• Pepper

  Spices, black

  1 tbsp or 6g

• Ginger root

  Raw

  1 tbsp or 6g

• Onions

  Young green, tops only

  1 stalk or 12g

• Green beans

  Snap beans, raw

  8 oz or 227g

• Carrots

  Raw

  2 large or 144g

• Coconut milk

  Nuts, frozen (liquid expressed from grated meat and water)

  15 oz or 425g

• Curry Yellow Paste

  Roland

  2 Tbsp or 32g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Limes

  Raw

  1 fruit or 67g

Directions

1. to skillet add coconut oil and garlic (medium high heat)
2. add chicken and season with salt and pepper
3. cook 4-5 munutes, flip and cook 4-5 minutes
4. remove from pan and transfer to plate
5. add garlic, ginger, green onion, green beans, and carrot to skillet. sautee 3-4 minutes
6. add coconut milk, yellow curry, turmeric, lime juice, and salt
7. bring to a simmer and then fold in rice
8. add chicken on top, reduce heat to low and cover skillet. cook 20 minutes
9. garnish with cilantro and green onion.

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