I love trying new stuff, after stumbling upon Nikki’s Coconut Butter I had to try it with a recipe. The first recipe that came to mind was coconut chicken curry, it’s full of coconut stuff! Rich and creamy, with hidden bursts of lemony (grass) zest, this simple chicken dish is transformed by the many faces of coconut and imbibes its nutty overtones and fatty goodness.
It’s quite astounding that a single fruit can replace the ingredients needed for the same effects in a traditional curry— but versatility is what paleo is all about.
Coconut Chicken Curry
Total Time to Make: 50 minutes
Prep Time: 15 minutes
Cooking Time: 35 minutes
- 4 skinless chicken breasts
- 1 can of coconut milk (1.75 cups)
- 2 tablespoon coconut oil
- 2 tablespoon coconut butter
- 2 tablespoon lime leaves (chopped)
- 1 tablespoon lemon grass (chopped)
- 1 medium onion, diced
- 1 cup shredded coconut
- 1 cup curry paste
- Heat a large skillet or wok over medium heat, add the coconut oil and curry paste.
- Add onions and cook until the onion is translucent.
- Add the coconut milk, lemon grass, shredded coconut, and chicken.
- Turn the heat to low, stir, and cook until the chicken is cooked (about 20 minutes).
- Add in lime leaves, coconut butter and stir for 5 minutes.
You can find these ingredients fresh in organic stores, farmer’s markets or online. And, speaking of versatility: while you could enjoy this curry with some fresh vegetables, you could also scrap the extras and sneak a bit out of the fridge for a midnight snack instead! Worried about warming it up? Don’t be— coconut is one of those very considerate flavors that taste just as delectable cold.