Curried Chicken and Vegetables
2 Tbsp olive oil
1 lb chicken thighs, boneless, skinless, trimmed of fat, cut into bite size pieces
1 (15 oz.) can unsweetened coconut milk, full fat
2 Tbsp Alchemy Curry Blend
1 Tbsp creamy cashew butter
1 Tbsp low-sodium soy sauce
2 cups fresh green beans, ends trimmed + chopped
1 medium red bell pepper, cut into strips
2 medium carrots, thinly sliced
½ cup Fresh basil, sliced
1 fresh lime, cut into wedges
Salt & Pepper to taste
In a large saute pan, heat oil over medium-high heat. Add chicken, season with salt and pepper, to taste, and saute until browned, about 7-8 minutes. Add Alchemy Curry Blend. Saute for 1-2 additional minutes.
Stir in coconut milk, cashew butter, and soy sauce. Bring to a boil, reduce heat to simmer. Add green beans, bell peppers, and carrots, mixing well to coat with sauce. Simmer, partially covered until vegetables are tender, about 10-15 minutes. Taste and adjust seasonings. Last 5 minutes of cooking, uncover and continue to simmer until the liquid has slightly reduced. Stir in chopped basil. Serve with lime wedge over rice. Squeeze with lime juice prior to eating.
