cooked basmati ricefor serving (optional, see notes)
Instructions
Melt the coconut oil (2 tablespoons) in a large skillet over medium heat. Add the sliced red onion and garlic. Stir to coat in the oil and turn heat down to medium-low. Sauté over medium-low heat until garlic is toasted and golden brown, and onions have started to brown and are soft, stirring occasionally (5-10 minutes). Note: this is a good time to prep the remaining ingredients to save time.
Add the curry powder (2 tablespoons) to the onions and garlic. Stir to coat and cook for 30 seconds - 1 minute, stirring frequently, to toast the spices.
Add the coconut milk (15 oz. can) and allow to melt (coconut milk is often part solidified in the can) and bring to a gentle simmer over medium high heat.
Turn the heat back down to medium-low and add the sliced chicken breast, sliced carrots, sliced broccoli stems (or other veggies), kosher salt (1 teaspoon), and lime zest. Stir and simmer uncovered on low or medium-low heat for about 10 minutes, stirring occasionally, until chicken is fully cooked.
Turn heat off and stir in the lime juice and the fresh chopped cilantro and/or basil. Serve over cooked basmati rice (or another rice or grain such as quinoa).
Notes
A note on the veggies: Broccoli stems are delicious and have a more mild taste than the florets, and hold up to cooking longer a little better. I used a sliced broccoli stalk for this by accident the first time I made it! You can substitute them with other veggies, like sliced asparagus, diced cubed potatoes (which need cooking a little longer), or broccoli/cauliflower florets (which need cooking for a little less time). Sliced bell peppers also work well and can be sautéed with the onions and garlic. You can't go wrong here- it's a great way to use up any random veggie you have lying around in your fridge!
The chicken can be substituted for another protein, such as shrimp or flank steak, or tofu for a vegetarian/vegan option. Specific methods and timing of cooking the protein will vary depending on what you use, so keep that in mind.
Spice it up! Curry powders vary greatly in spice levels. I used Morton and Bassett Curry Powder which is very mild. You can use a mild or spicy curry powder mix, or add some cayenne pepper or fresh chiles to make it spicy if you like.
The curry simmers uncovered so the sauce thickens. If it seems too thick, you can cover it, or just add a little water. But I found that covering it for the entire time resulted in a more watery, thin sauce rather than a thick sauce (I prefer thick).