Thai Coconut Curry Chicken and Tofu

Takeout has nothing on this flavorful Thai curry—and you’ll love how easy this recipe makes it to get in the servings of produce you need each day. The combination of chicken and tofu creates a protein-packed dish that will please even your meat lovers. And if you’re eating grain free, simply skip the rice or trade in spiralized veggie noodles instead.

(Gluten free; dairy free)

Thai Coconut Curry Chicken and Tofu
Recipe Yield: 
6 servings
Recipe Ingredient Details: 
8 ounces extra-firm tofu (half of a standard container), drained
3 cups cooked rice (Jasmine, brown rice, basmati or other type)
1 tablespoon coconut oil
1 onion (peeled and sliced)
6 carrots (peeled and sliced into coins - about 2 cups)
2 red bell peppers (cored and sliced into thin strips - about 2 cups)
2 garlic cloves (peeled and grated)
1 tablespoon grated fresh ginger (about 1 inch)
½ pound boneless, skinless chicken tenders (snipped into cubes)
1 (14.5 ounce) can reduced-sodium chicken or vegetable stock
1 (14.5 ounce) can light coconut milk
¼ cup creamy, unsweetened peanut butter
2 tablespoons reduced-sodium tamari or gluten-free soy sauce
2 tablespoons maple syrup
2 tablespoons red curry paste
2 cups baby kale or spinach
Cilantro, chopped green onion, hot sauce and/or chopped peanuts for garnish (optional)
Recipe Instructions: 
Place tofu onto a towel-lined plate. Top with another folded towel and another plate, and let sit for at least 30 minutes and up to 6 hours in the refrigerator. Dice and set aside.
Cook rice according to package directions to make 3 cups cooked. Warm oil over medium heat in a medium pot. Add onion, carrots, bell pepper, garlic and ginger, and cook, stirring occasionally, for 4–6 minutes or until vegetables start to soften. Add chicken and broth, and bring to a simmer. Simmer for 8–10 minutes, or until chicken is cooked through and no longer pink.
Add coconut milk, peanut butter, tamari, syrup and curry paste to a glass heat-safe bowl. Warm for 30 seconds in the microwave and stir to combine. Stir into the vegetable mixture. Gently stir in tofu and kale, and serve over cooked rice with desired garnishes.
Recipe Additional Notes: 

PER SERVING (½ cup rice and about 1 cup curry): 477 cal, 25g fat (4g mono, 3g poly, 18g sat), 27mg chol, 542mg sodium, 43g carb (6g fiber, 13g sugars), 20g protein

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