Coconut Lime Chicken

COCONUT LIME CHICKEN
PREP TIME
10 MINS
COOK TIME
30 MINS
TOTAL TIME
40 MINS

Creamy Coconut Lime Chicken Breasts - a one pan, Whole 30 approved dish made with only a handful of ingredients. Dairy Free + Paleo + Gluten Free
Course: Main Course
Cuisine: Thai
Servings: 4 people
Calories: 317 kcal
Author: Sarah

INGREDIENTS:

4 skinless boneless chicken breasts, about 1 1/2 pounds
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 tablespoon coconut oil
1/2 cup red onion it came out to 1/2 onion for me, chopped
1 whole red chili chopped optional
1 cup organic chicken stock*
2 tablespoons lime juice about 1 large lime
1 tablespoon chopped cilantro
1/2 teaspoon red chili flakes
1/2 cup full fat coconut milk from a can or coconut cream
1 teaspoon turmeric powder (optional)
1 tablespoon arrow root starch for paleo/whole 30 or corn starch mixed into 1 tablespoons water optional
Cooked rice to serve with enough for 4 servings.

INSTRUCTIONS:

1. Place the chicken breasts between two pieces of plastic cling wrap and pound them down to make them even in thickness. This will help the chicken cook evenly and make for more tender chicken. Sprinkle each side of the chicken with salt and pepper.
2. Melt the coconut oil in a large skillet over a medium high heat on the stove. Add the chicken breasts and cook each side for 5-7 minutes or until browned on each side. Remove the chicken from a skillet and set aside on a plate. The chicken doesn't need to be fully cooked yet because you'll be returning it to the heat shortly.
3. Add the chopped onion to the same skillet and sauté for a few minutes to soften. Add the chili pepper if you're using it. Sauté another couple of minutes. Add the chicken stock, lime juice, cilantro and chili flakes. Bring the mixture to a boil and then reduce down to a simmer. Let simmer for about 5 minutes to let reduce down. Add the coconut milk and the turmeric and bring to simmer again for another 5 minutes. Add the starch and water at this time if you're using it. You may need to raise the heat slightly higher to bring this to a boil to activate the starch. Once the sauce thickens reduce it back down to a simmer.
4. Add the chicken back to the skillet, cover and let cook for another 5-10 minutes or until the chicken is cooked all the way through.

Serve with rice or cauliflower rice with the sauce spooned over the top.

Add an extra sprinkling of cilantro & chillies and enjoy!

From:

https://www.asaucykitchen.com/coconut-lime-chicken/

Thai Seafood Curry

14 oz bag of Oceankist Seafood Mix, dethawed

# PRODUCE:
1 small Japanese eggplant, or 1/2 Chinese eggplant, cut into bite-size chunks (be sure to leave nutritious skin on)
1 cup cherry tomatoes, OR 2 medium tomatoes, cut into wedges
1 lime, zested and juiced

# GREEN CURRY SEAFOOD SAUCE:
1 can good-quality coconut milk
1 tsp. tamarind paste (OR substitute juice of 1 lime)
2 shallots, sliced OR 1/2 cooking onion, sliced
3-4 cloves garlic
1 thumb-size piece galangal OR ginger, sliced
2 Tbsp. frozen prepared lemongrass (available at Asian grocers), OR 1 stalk fresh lemongrass
1 red birds eye chili, chopped into very thin pieces
1 tsp. cinnamon
2 teaspoons cumin
1 teaspoon Chinese 5 spice
1 Tbsp. brown sugar
2 Tbsp. soy sauce
3 Tbsp. fish sauce

# Directions:

1) Make the curry sauce by placing 1/2 can coconut milk plus all other curry sauce ingredients in your food processor. Process well to form a thick paste-like sauce.
2) Add the rest of the coconut milk and continue processing a few seconds to blend.
3) Taste test the sauce, adding more fish sauce (1 Tbsp. at a time) until desired salt-level has been reached (you may require anywhere from 1 to 3 more tablespoons).
4) Pour sauce into 4 quart sauce pan and stir in the lime zest. Set over medium-high heat until sauce begins to bubble.
5) Add all the vegetables and stir well. Reduce heat to medium-low (so curry is gently simmering). Cook for 5-7 minutes, or until the eggplant has softened. Stir occasionally.
6) While vegetables are simmering, rinse and cut the fish into smaller segments
7) Add the segments of fish, stirring well to incorporate into the sauce. Cook approximately 2 minutes.
8) Finally, add the rest of the seafood stirring gently to incorporate.
9) Cover and continue stirring occasionally while the seafood finishes cooking, about 10 minutes.
10) Do a final taste test, adding more fish sauce if not salty enough.

Tip: Curries usually require salt and sometimes a little sugar to arrive at their peak of flavor. With Thai curries, this adjustment is usually made with fish sauce instead of salt. If you happen to pour too much fish sauce into the dish, or if you find the curry too salty, a tablespoon or two of lime juice will solve the problem.
11)To serve, ladle the curry into a serving bowl. Sprinkle the fresh basil leaves over the curry, and serve with plenty of jasmine rice (white or brown). Enjoy!

Yield 4 small servings.

Recipe modified from: About.com