Almonds, pumpkin (or sweet potato), zucchini combined with your choice of protein – an awesome gluten-free Thai almond curry you’ve just got to try!

thai-almond-chicken-curry-800x600

I  am usually in a pumpkin or sweet potato mood these days (see this post) and this was one of the recipes that actually worked.  I adapted it from the original recipe, and included my favorite vegetable (pumpkin, of course) as well as some zucchini.  I’ve had it for lunches over the past week or so, and am enjoying it thoroughly!

Since this original post, I’ve used this recipe time and time again, and often had it just with vegetables (no chicken).  My favorite combination is sweet potato, zucchini, red bell pepper (capsicum) and spinach, but I’ve also included some peas, mushrooms and other veggies.  I’ve had it with cubes of fish and chickpeas as well – that was yummy.  Basically just try out the sauce with any combination you wish and see how you go.  Depending on the mixture of veggies, you may need to tweak the seasonings a little – I usually add more almond butter as a matter of course, but that’s just me!

Thai almond chicken curry
Serves 6
Print
Prep Time
20 min
Prep Time
20 min
273 calories
10 g
24 g
21 g
13 g
14 g
178 g
55 g
3 g
0 g
6 g
Nutrition Facts
Serving Size
178g
Servings
6
Amount Per Serving
Calories 273
Calories from Fat 180
% Daily Value *
Total Fat 21g
33%
Saturated Fat 14g
68%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 24mg
8%
Sodium 55mg
2%
Total Carbohydrates 10g
3%
Dietary Fiber 3g
12%
Sugars 3g
Protein 13g
Vitamin A
129%
Vitamin C
11%
Calcium
7%
Iron
22%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the sauce
  1. 1 clove garlic, minced
  2. 3 tbs lime juice
  3. 14 oz can full fat coconut milk
  4. 1/4 C almond butter
  5. 1 tbs coconut aminos
  6. 2 tbs ground ginger
  7. 2 tsp red curry paste
  8. 1/4 tsp chilli powder
For the rest
  1. 2 chicken breasts, cubed
  2. 1 cup zucchini, chopped
  3. 1 cup pumpkin, diced
Instructions
  1. Preheat the oven to 400F.
  2. Pour all ingredients for the sauce in either a blender or food processor and blend until smooth and well combined.
  3. Pour into a baking pan (8 x 12" or similar) and add chicken and other vegetables. Mix until all vegetables coated by the sauce.
  4. Cover the dish with foil and bake for 35 minutes. Remove the foil, stir and bake for another 5-10 minutes.
  5. Allow to sit for 10 minutes before serving.
beta
calories
273
fat
21g
protein
13g
carbs
10g
more
Cook at Home http://cookathome.info/
thai-almond-chicken-curry