Malaysian Lunch: Coconut Lime Chicken Curry with Steamed Vegetables
Discover a simple and delicious Malaysian-inspired Paleo lunch with this coconut lime chicken curry and steamed vegetables dish. Easy to prepare and packed with flavors, it's perfect for a satisfying midday meal.
Allergens
None
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 1 can (14 oz) full
- fat coconut milk
- Juice of 2 limes
- 1 tbsp red curry paste
- 1/2 cup chopped cilantro
- 2 cups mixed vegetables, such as broccoli, carrots, and bell peppers
Instructions
- In a large pan, heat 1 tablespoon of coconut oil over medium heat. Add the red curry paste and cook for 1 minute, stirring frequently. Add the chicken to the pan and cook until browned on all sides, approximately 5 7 minutes. Pour in the coconut milk and lime juice, then bring the mixture to a simmer. Lower the heat and let it cook for 20 25 minutes, or until the chicken is cooked through and tender. While the curry is cooking, steam the vegetables until they are tender but still have some bite. Season with salt and pepper to taste. To serve, divide the steamed vegetables among four plates and top them with the coconut lime chicken curry. Garnish with chopped cilantro.
Chef’s Insight
The combination of coconut milk and lime juice creates a rich, creamy sauce that complements the tender chicken perfectly.
Notes
Be sure to use full-fat coconut milk for the best taste and texture.