This post is sponsored by Foster Farms®, the opinions expressed are my own.
I cannot believe it is already June, which means summer is right around the corner! I have another beautiful, healthy, easy, and delicious recipe for you today, which takes minutes to prepare and will be a fresh addition to your summer menu.
As you know, I enjoy cooking simple and healthy dishes and this Chicken & Veggie Coconut Curry is one of my favorites! The colors are vibrant, the curry is slightly sweet and spicy, and the ingredients are fresh. Perfect for summer!
Although I usually talk about how I love cooking healthy recipes, sometimes I skip the actual ingredients themselves. In this curry recipe, I used the new Simply Raised fresh chicken from Foster Farms®, which is already in stores throughout California, Oregon, and Washington. Along with the Fresh & Natural and Organic lines, the chickens are American Humane Certified, 100% natural, and locally grown. Simply Raised also means no antibiotics are ever used and the chickens are given 100% vegetarian feed.
Before I get to the recipe, I wanted to mention that these ingredients are readily available, so you do not have to worry about finding an obscure ingredient at a specialty store. Also, no special equipment is needed at all. Try it once and you'll see how easy it is!
You'll thank me later once you taste how wonderful the chicken is, how succulent the vegetables are, and how aromatic the entire dish is. Enjoy!
Chicken & Veggie Coconut Curry
Adapted from Real Simple
For the sauce:
- 1 can light coconut milk
- 2 Tbsp. soy sauce
- 2 tsp. sugar, or to taste
- 1/2 tsp. kosher salt, or to taste
- 2 Tbsp. olive oil
- 1 1/2 Tbsp. minced garlic
- 1 - 1 1/2 Tbsp. curry powder
- 1 tsp. crushed red pepper flakes
- Zest of 1 lemon
- 1/2 cup chopped fresh basil leaves
For the recipe:
- 2 1/2 Tbsp. olive oil
- 1 lb. boneless, skinless Foster Farms Simply Raised chicken breasts, thinly sliced
- 3 tomatoes, diced (about 3 cups)
- 10 oz. cauliflower florets
- 10 oz. broccoli florets
- 1/4 cup water
- 1 bunch scallions (green parts only), cut into 1 1/2-inch lengths
- 1/2 cup thinly sliced fresh basil
1. Heat the olive oil on medium-high in a wok or skillet.
2. Add the garlic, curry powder, red pepper flakes and zest. Stir-fry until fragrant, about 15 seconds.
3. Add the coconut milk, soy sauce, sugar, and 1/2 teaspoon kosher salt.
4. Bring to a boil, then cook until the sauce thickens slightly, about 1 1/2 minutes.
5. Add basil and set aside.
6. In another wok or large skillet, heat 2 tablespoons olive oil on high heat.
8. Transfer the chicken to the sauce, then wipe out the pan.
9. Heat 1/2 tablespoon olive oil on medium-high.
10. Add the tomatoes and cook for 30 seconds, stirring constantly.
11. Add the cauliflower, broccoli, and water. Cover partially and cook until the vegetables are done (about 8 minutes), stirring occasionally.
12. Add the vegetables and the chopped scallions to the pan with the curry and chicken.
13. Add the basil once the dish starts to bubble and cook for one minute longer.
14. Serve immediately!
By the way, most people will serve this over white rice, and it's definitely the most popular way to do it. However, I like to do a couple different things that you might want to try. What about brown rice? The nutty curry pairs wonderfully with the taste, maybe even better! Or maybe try it over some cauliflower rice. My favorite rice substitute is shredded cabbage that is cooked for just a little bit. Not quite rice, but I really like it!
Anyways, that's a super simple recipe, isn't it? The recipe might look intimidating it, but once your chicken and veggies are cut, it's just a matter of adding your ingredients to the pan one by one. Deeeeeelicious!
This is a sponsored post written by me on behalf of Foster Farms®.