Peanut Coconut Curry

This healthy curry dish is inspired by Thai Panang, featuring coconut milk, peanut butter, chicken, and vegetables. It's deliciously nutty, salty, sweet, spicy, and creamy, all while coming together quickly with minimal effort. Unlike traditional dishes though, mine has more protein and fiber, less fat, and no added sugar

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat a large pot over medium heat. Cut your onions and peppers into a medium dice, and add to the pot with a splash of water. Cover and cook until the onions are translucent and the peppers are soft, about 10 minutes

Step 2

Finely chop your ginger, and add to the pot along with minced garlic. Toast until fragrant, about 30 seconds

Step 3

Cut your chicken into a medium dice. Add the raw chicken to the pot along with coconut milk, powdered peanut butter, soy sauce, liquid monk fruit, and spices. Cover and cook over medium low heat for 20 minutes, stirring occasionally, just until the chicken reaches 165F

Step 4

Remove the pot from the heat, and stir in lime juice. Divide into 6 servings, and optionally serve with a side of rice (or cauliflower rice)

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