EATING
Coconut chicken curry with lettuce tacos
Coconut chicken curry with lettuce tacos
Ingredients
| 1 pound | boneless and skinless chicken breast, cut into strips or cubes |
| 2 | carrots, peeled and sliced |
| 1 | white onion, diced |
| 6 ounces | lite coconut milk |
| 3 | garlic cloves, diced |
| 1/4 cup | fresh cilantro, chopped |
| 2 tablespoons | extra virgin olive oil |
| 1/2 tablespoon | curry powder (more if wanted) |
| Salt and pepper to taste | |
| Lettuce leaf for wrapping |
Directions
Season the chicken with salt and pepper and set aside.
Add the oil to a saucepan and sauté the garlic and onion for 5 minutes at medium-high heat. Remove from heat and set aside.
Brown the chicken for 2 minutes on each side at high heat.
Reduce the heat to medium-low.
Add coconut milk, curry powder, and carrots. Stir well and let cook for another 5 to 7 minutes, and until the chicken is completely cooked through and mixture is slightly dry.
Add the fresh cilantro and have fun serving it on a lettuce leaf.
4
Servings
n/a
Prep Time
n/a
Cook Time
Nutrition facts
| Calories | 253 |
| Fat | 24.7 g |
| Sat Fat | 14.1 g |
| Cholesterol | 79.4 mg |
| Sodium | 521 mg |
| Carbohydrate | 9.8 g |
| Fiber | 2.4 g |
| Protein | 27.6 g |
