Thai Curry Pomegranate Chicken
User Reviews
5.0
6 reviews
Excellent
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Total Time
35 mins
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Servings
2 to 4
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Course
Main Course
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Cuisine
Thai
Thai Curry Pomegranate Chicken
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 2 boneless, skinless chicken breasts, cut into pieces
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons coconut oil
- 2 leeks, trimmed and sliced
- 2 garlic cloves, minced
- 1 teaspoon freshly grated ginger
- 2 tablespoons red curry paste
- 1/2 cup snow peas, cut in half
- 1/2 cup pomegranate juice
- 1 (14-ounce) can coconut milk
- 1 lime, juiced and zest grated
- 1/3 cup pomegranate arils
- 2 tablespoons chopped fresh cilantro
coconut rice
- 1 1/2 cups jasmine rice
- 1 1/2 cups light canned coconut milk
- 1/2 cup coconut water
- 1 tablespoon coconut oil
- 1/4 teaspoon salt
- 1/3 cup pomegranate arils
Instructions
- Sprinkle chicken with salt and pepper. Heat a large skillet or pot over medium heat and add coconut oil. Add in the chicken and cook until it is browned and cooked through, about 6 to 8 minutes. Remove the chicken and set it aside on a plate. If needed, add a bit more coconut oil – though it may not be necessary.
- Add the leeks to the skillet and stir. Cook until the leeks are softened, then stir in the garlic, ginger and curry paste. Add in the snow peas and chicken, stirring well. Cook for 5 minutes. Increase the heat to medium-high and add in the pomegranate juice. Stir to scrape any bits off the bottom of the skillet and cook for 1 to 2 minutes. Add in the coconut milk and bring the mixture to a boil. Once boiling, reduce it to a simmer and add in the lime juice and zest. Cook for 10 minutes before serving. Taste and season additionally if needed. Garnish with the cilantro and pom arils.
coconut rice
- Heat a saucepan over medium-high heat and add rice, coconut milk, coconut water and salt. Stir, then bring to a boil. Reduce the heat to low, cover and let cook for 15-18 minutes, until liquid is absorbed. Fluff with a fork, then stir in coconut oil. Before serving, stir in the pom arils. (My favorite jasmine rice is the brown jasmine rice from Trader Joe’s – all brands may have different cook times. Adjust the liquid and cook time according to your directions.)
Notes
- [adapted from this chickpea curry]
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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