Coconut Curry with Chicken and Snap Peas

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Servings: 4 Prep: 30 min Cook: 15 min Dairy Free Gluten Free Low Carb Homestyle Stovetop Added 5 months ago Updated 5 months ago

Missing nutrition data for: Fresh Ginger, Cinnamon Stick, Red Chili Flakes

Ingredients

2 onions

1 inch fresh ginger ⚠

1 pound snap peas

5 tablespoons coconut oil

5 teaspoons minced garlic

¾ teaspoon sea salt, or to taste

2 tablespoons curry powder

1 teaspoon ground turmeric

1 cinnamon stick ⚠

⅛ teaspoon cayenne pepper, optional

1 teaspoon red chili flakes, optional ⚠

2 cups chicken broth

15 ounces coconut cream

1 pound cooked chicken

1 ½ teaspoons cornstarch

2 tablespoons water

¼ cup cilantro

1 tablespoon lemon juice

1. Peel and chop the onions. Peel and grate the ginger. Wash and trim the sugar snap peas.

2. In a heavy-bottomed pot on stove, add coconut oil, onions, garlic, ginger, and salt and cook on medium heat until soft and fragrant.

3. Steam snap peas in a pot with a shallow layer of filtered water. Remove from heat when bright green and run under cool water. Set aside.

4. When onion mixture begins to soften, add all of your dried spices and cook while stirring for 3 minutes.

5. Add chicken broth and coconut milk to curry mixture. Allow to simmer for 10-15 minutes.

6. Shred the chicken and add to the curry; heat through.

7. Mix the cornstarch with the filtered water and slowly pour in cornstarch water mixture and stir until slightly thickened.

8. Chop cilantro.

9. Turn off stove heat; add lemon juice.

10. Serve chicken, scoop on curry sauce, top with steamed snap peas, and garnish with cilantro.