Whole30 Thai Coconut Chicken

Whole30 Thai Coconut Chicken

This recipe is fairly easy to put together.  I did my own spin on it from the recipe from Craving Cobbler.  Instead of using snow peas and cauliflower rice,  I use sugar snap peas and butternut squash noodles .  If you are not on Whole30, this recipe is also good on a bed of rice.  I have even eaten it without the rice or noodles; like a soup.

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I have been making this recipe for quite some time now and its a go-to in our household. (Yes, my husband approves)  I love how versatile this recipe can be and you can really customize it however you want.  This recipe has a sweet and savory flavor with a island twist.  The most time consuming part is chopping up all of the veggies.  Once you chop up the ingredients this can be done in 25 minutes.

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*FOR PEOPLE WHO DON’T LIKE CURRY:  I have never been nor will I ever be a curry fan; however, I LOVE it in this recipe and it is necessary!!! The main ingredients you should NOT take out are the ginger, the curry paste, and the GRATED carrots.  I made it without these and it didn’t taste the same.  You can find red curry paste in the international food section of any grocery store (along with the canned coconut milk).

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You can buy already cut butternut squash noodles at most grocery stores.

Coconut Chicken

Whole30 Thai Coconut Chicken

  • Servings: 8
  • Difficulty: easy
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INGREDIENTS:

  • 2lb Boneless Skinless raw Chicken (cut into bite-size pieces)- I like using chicken thighs.
  • 3 Large Bell Peppers (thinly sliced)
  • 1 Medium Onion (diced)
  • 1 head Broccoli (cut into bite-size pieces)
  • 1 head Cauliflower (cut into bite-size pieces)
  • 1-2 cup Sugar Snap Peas (trimmed)
  • 1 1/2 tablespoon Ginger (minced)
  • 1 1/2 tablespoon Garlic (minced)
  • 3 Small Carrots (peeled and shredded)
  • 3 tablespoons Cilantro (freshly minced + more for garnish)
  • Juice from 1 large Lime
  • 1 can LITE Coconut Milk
  • 1 heaped tablespoon Red Curry Paste
  • 3 cups Chicken Broth
  • Coconut Oil (about 2 1/2 Tbs total)
  • Salt & Pepper (to taste)
  • Butternut Squash Noodles. (This is NOT the same as spaghetti squash. You can buy this in the vegetable section in most grocery stores already cut into noodles. I buy it at Kroger.

DIRECTIONS:

  1. Prep the first set of veggies by washing and grating the carrots and ginger.

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    Grater
  2. Prep the other set of veggies by washing and chopping up the onion, peppers, broccoli, cauliflower, and garlic(mince); cut the ends off of the sugar snap peas.

    My FAVORITE veggie chopper**

  3. Cut up your raw chicken.  (I used chicken thighs). – season with salt, pepper, and desired spice blend. (I like adding red pepper flakes) chickencut.gif
  4. Heat one heaping tablespoon of coconut oil in a LARGE dutch oven or wok on medium/high heat.  This recipe makes a large amount so get the biggest skillet you have.  We used a wok (shown in pictures)
  5. Brown your chicken.  Once chicken has been browned remove from pan and set aside onto a plate.

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    WOK
  6. Add more coconut oil to the pan
  7. Add the onions, peppers, garlic, ginger, and carrots. Stir and cook around 5-7 minutes.

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    WOK
  8. Add the broccoli, coconut milk, broth, and curry paste.  Stir thoroughly (especially with the curry paste) Keep in mind curry paste is spicy; you can always add more in later, but you cannot take it out.
  9. Increase the heat and bring to a boil.  Then reduce to medium low and simmer for 15 minutes
  10. Squeeze in lime juice and snow peas and simmer for another 5 minutes.

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    WOK
  11. While everything is simmering, saute the butternut squash noodles in a separate pan. about 5-8 minutes or until soft

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WOK

Pour desired amount of the Thai coconut chicken mixture onto the butternut squash noodles (or rice) and top with fresh cilantro. Serve and ENJOY!

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Hip, Glutes, and Thigh Workout

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