Chicken & Chickpea Coconut Curry

Pro Tips

Fewer Carbs: Omit the cooked wild rice and serve with cauliflower rice.

Gut Nourishment: Stir in 1 tbsp of miso paste once the curry has been removed from the heat. Dissolve the miso paste in warm water before adding it to the pan.

Ingredients

1 tbsp Avocado Oil
1 Onion (Diced)
1/3 cup Thai Red Curry Paste
2 cups Chickpeas (Cooked, drained and rinsed)
Sea Salt & Black Pepper (To taste)
2 Garlic (Cloves, minced)
1 tbsp Ginger (Minced)
220 grams Chicken Breast (Cooked & shredded)
2 cups Canned Coconut Milk
2 cups Bone Broth
2 cups Frozen Green Beans
1 cup Wild Rice (Cooked)
1/4 cup Coriander (Chopped)

Directions

Cook the wild rice as per packet instructions, and then set aside. Over medium heat, add the avocado oil and diced onion to a large pan and cook for 4-5 minutes until translucent. Stir in the chickpeas, red curry paste and season with salt and black pepper.
Cook for 5 minutes, then add the minced garlic and fresh ginger. Stir well to coat the chickpea mixture before adding the shredded chicken, coconut milk and bone broth.
Add the frozen green beans, turn the heat to high, and bring the curry to a boil. Once boiling, reduce to medium heat and allow to simmer for 10 minutes. Remove from the heat and stir in the lime juice and chopped coriander.
Serve with cooked wild rice. Enjoy!