Nutrition balance score
Good
Glycemic Index
35
Low
Glycemic Load
5
Low
Nutrition per serving
Calories321.6 kcal (16%)
Total Fat17.3 g (25%)
Carbs15.5 g (6%)
Sugars5.1 g (6%)
Protein26.2 g (52%)
Sodium852 mg (43%)
Fiber3.7 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 tablespoonsafflower oil
plus 1 teaspoon, divided
1 poundboneless skinless chicken thighs
cut into 1-inch, 3cm pieces
1onion
small, sliced
2 tablespoongreen curry paste
1 x 13.5 ozlight coconut milk
can
1red bell pepper
medium, sliced
8lime leaves
large
1 poundbroccoli crowns
½ cupcoconut chips
toasted, such as
1garlic clove
medium, chopped
¼ teaspoonsalt and pepper
2 teaspoonsfish sauce
or reduced sodium soy sauce
1 cupbasil leaves
loosely packed, torn into bite-size pieces
Instructions
Step 1
1. Heat 2 teaspoons of the oil in a large saute pan or wok over medium-high heat. Add the chicken and onion and cook, stirring occasionally, until onion is tender, 5 minutes. Add the curry paste and cook, stirring constantly, until fragrant, 30 seconds. Add the coconut milk, bell pepper, and lime leaves and stir to combine. Reduce heat to low, and simmer uncovered, stirring occasionally, until the chicken is cooked through and tender, 15 minutes.
Step 2
2. Meanwhile, make the broccoli "rice." Slice the broccoli stems, add them to a food processor, and pulse until they resemble small pieces of rice. Pour into a bowl. Break the florets up, pulse in the food processor with the coconut chips, and add to the stalks.
Step 3
3. Put the remaining 2 teaspoons of oil in a large nonstick pan and heat over medium-high heat. Add the garlic, broccoli and coconut and cook, stirring frequently, until bright green and crisp-tender, 4-5 minutes. Remove from heat.
Step 4
4. Discard the lime leaves, season the curry with the fish sauce, and stir in half the basil. Serve with the broccoli "rice," sprinkled with the remaining basil.
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