Ingredients
- 1 lb Boneless Skinless Chicken Thighs
- 1 Can Hearts of Palm Noodles 14 oz. Can
- 1 Lime Juice and Zest
- 1/2 cup Coconut Milk
- 1/2 cup Bell Pepper
- 1 Sliced Jalapeno
- 1/2 cup Sliced Tomato Strips Seeds and Membrane Removed
- 1/2 cup Yellow Onion
- 1/2 cup Sliced Mushrooms
- 2 tbsp Panang Curry Paste
- 1 tbsp Avacado Oil
- 1 scoop Chicken Bone Broth Powder
- 1 tbsp Minced Garlic
- 2 tbsp Chopped Peanuts Optional
- 2 tbsp Chopped Cilantro or Parsley (optional)
Instructions
- Cut Chicken thighs into one inch cubes and then brown off in a wok or cast iron pan.
- While chicken is cooking slice and chop your veggies. once the chicken is almost cooked add onions, jalapenos and peppers to the pan and continue to saute. after about two minutes add mushrooms and contine cooking.
- Add curry paste, minced garlic and bone broth powder to the pan and stir for about one minute then add coconut milk. Add hearts of palm noodles and continue to simmer until sauce begins to thicken.
- once sauce has thickened add sliced tomatoes and chopped cilantro. top the curry with chopped peanuts and extra sliced jalapenos as garnish.
Notes
Portion size is Approx. 8 oz.
Nutrition
Serving: 8oz | Calories: 281kcal | Carbohydrates: 11g | Protein: 25g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 108mg | Sodium: 109mg | Potassium: 501mg | Fiber: 4g | Sugar: 2g | Vitamin A: 624IU | Vitamin C: 31mg | Calcium: 34mg | Iron: 2mg