Ingredients
Scale
- 1 can (14 oz) full-fat coconut milk
- 1 lb boneless chicken breasts or firm tofu, cubed
- 1 cup bell peppers, sliced
- 1 cup snap peas
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tsp curry powder
- 1 tsp turmeric
- 2 tbsp lime juice
- 1 tbsp olive oil
- Fresh cilantro, chopped (to taste)
- Chili flakes (to taste)
Instructions
- Prep your ingredients by chopping vegetables and mincing garlic and ginger.
- In a large pan over medium heat, add olive oil and sauté garlic and ginger until fragrant (1-2 minutes).
- Add chicken or tofu; cook until golden brown (5-7 minutes for chicken; 3-4 minutes for tofu).
- Pour in coconut milk, curry powder, and turmeric; stir to combine and simmer for 10 minutes.
- Add bell peppers and snap peas during the last few minutes of cooking until tender-crisp.
- Finish with lime juice before serving warm over rice or noodles; garnish with cilantro and chili flakes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg