Chicken Panang Curry

For authentic curry flavor, purchase Thai panang curry paste and kaffir lime leaves from a local Asian market. It is worth the extra stop! Swap spaghetti squash in place of rice or noodles. The nutrition is calculated with 1 cup of spaghetti squash per serving, but you could also substitute cauliflower rice.

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INGREDIENTS

• 1 lb of chicken breast, cut into 1 inch chunks
• 1 13.5 oz can of coconut milk
• 1/2 c whole milk Greek yogurt
• 1/2 can of Thai panang curry paste (2 oz)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 orange bell pepper, sliced
• 8 oz fresh green beans
• 1/2 onion, chopped
• 1/2 tbsp of minced garlic
• 5 kaffir lime leaves, sliced in half with stems removed
• 1 tbsp fish sauce
• 2 tablespoons coconut oil
• 1 tbsp cornstarch, optional
• salt to taste

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INSTRUCTIONS

1. On high heat, add the coconut oil into the pan.
2. Add the garlic and onion and stir until garlic begins to turn golden brown.
3. Add the panang curry paste and kaffir lime leaves. Stir continuously for 30 seconds, then add coconut milk. Stir until the coconut milk and curry paste are thoroughly mixed, then add the fish sauce.
4. Add in the uncooked chicken and simmer until chicken is 2/3 cooked.
5. Add in the peppers and green beans. Continue cooking until the chicken is fully cooked and the vegetables are the desired level of firmness.
6. Serve over spaghetti squash, approximately 1 cup per serving.

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Nutrition Facts Servings: 4, Amount per serving: Calories 555, Total Fat 28g (44% DV), Sat. Fat 21g (107% DV), Trans Fat 0g, Total Carb. 34g (11% DV), Fiber 7g (28% DV), Total Sugars 9g, Protein 44g (87% DV).