Coconut Curry Chicken

Coconut Curry Chicken
This incredibly delicious, Thai Coconut Curry is bursting with restaurant-quality flavor. Made with savory Thai flavors including lemongrass mint and coconut, this recipe will quickly become a staple in your household!  Recipe By Taylor MacDougall

Products used: Coconut Balsamic Vinegar, Garlic Olive Oil, Harissa Olive Oil, Himalayan Pink Sea Salt, Lemongrass Mint Balsamic Vinegar

Ingredients

1 lb Chicken, trimmed and sliced into strips
5 Tbsp SOOC Lemongrass Mint Balsamic Vinegar
3 Tbsp SOOC Harissa Olive Oil
1 ¼ tsp SOOC Himalayan Pink Sea Salt
½ tsp Black Pepper
½ tsp Garlic Powder
½ tsp Onion Powder
3 Tbsp SOOC Garlic Olive Oil
1 small Sweet Onion, cubed
1 small Red Bell Pepper, chopped
2 Carrots, peeled and sliced
2 Large Yellow Potatoes, cubed
2 tsp Ginger, minced
½ Tbsp Garlic, minced
¼ tsp ground Turmeric
2 Tbsp Red Curry Paste
2 cups Broccoli Florets
2 13.5 oz cans Coconut Milk
1 13.5 oz can Coconut Cream
½ tsp Fish Sauce
2 tsp Lime Juice
2 tsp Brown Sugar
¼ tsp Red Pepper Flakes
1 cup Basmati Rice
1 Tbsp SOOC Coconut Balsamic Vinegar
6 Basil leaves, julienned
Lime, quartered
1 Jalapeno, sliced

Directions

Add chicken to a large ziploc bag. In a small mixing bowl, whisk together 3 Tbsp Lemongrass Mint Balsamic, Harissa Olive Oil, ¼ tsp Himalayan Pink Sea Salt, ¼ tsp black pepper, garlic powder, and onion powder. Pour over the chicken and let marinade in the refrigerator for 30 minutes.

Heat a large saute pan to medium-high heat. Add 2 Tbsp Garlic Olive Oil and the chicken. Saute until the outside of the chicken is lightly browned, about 3-4 minutes. Remove from the pan and set aside in a bowl.

In the same pan, add the remaining Garlic Olive Oil and saute the onion, peppers, potatoes, and carrots until slightly softened, about 5 minutes. Season with ½ tsp Himalayan Sea Salt and remaining black pepper. Add the ginger and garlic and cook until fragrant, about 2 minute. Stir in the turmeric, and red curry paste. Toss to coat completely. Add the broccoli.

Stir in the coconut milk, coconut cream, and remaining Lemongrass Mint Balsamic. Bring to a low boil before adding the fish sauce, lime juice, brown sugar, red pepper flakes, and ¼ tsp Himalayan Sea Salt. Reduce heat to low, return the chicken to the pan, and cover. Let the curry simmer for 15-20 minutes, until the potatoes are tender and can be pierced with a fork.

Meanwhile, cook the basmati rice according to package instructions while adding the Coconut Balsamic and ¼ tsp Himalayan Sea Salt.

Serve the coconut curry with the basmati rice, garnishing with the basil leaves, a wedge of lime, and jalapeño for spice. Enjoy!