Fragrant Broccoli Slaw Chicken Curry
It wasn’t until we moved to the Pacific Northwest that I discovered how Thai curry dishes can taste fresh, bright and delicious. My chicken curry dish using Mann’s Broccoli Cole Slaw has that fresh and delightful taste, and the use of the packaged Broccoli Cole Slaw is a true time saver. The crunch of this recipe comes from fresh veggies and a peanut topping; the creaminess comes from an easy to make ginger and garlic coconut cream sauce; the freshness comes from fresh cilantro, green onion and lime juice. What a combination of flavors and textures! We eat it alone to keep with our low carb lifestyle, but it can easily be served with jasmine rice, if desired.
Ingredients
- 1 Tablespoon olive oil
- 2 Tablespoons butter
- 3 garlic cloves, minced
- 1 Tablespoon minced or finely grated fresh peeled ginger
- 1 small shallot, minced
- 2 boneless skinless chicken breast halves, cut into 1-inch pieces
- 2 boneless skinless chicken thighs, cut into 1-inch pieces
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 Tablespoons curry powder, divided
- 1-12 ounce package Mann’s Broccoli Cole Slaw
- 1/2 yellow bell pepper, seeded and sliced
- 1/2 red bell pepper, seeded and sliced
- 3 ounces (appx. 1 ½ cup) snow peas, cut in half diagonally
- 1-15 ounce can coconut milk, shaken to mix
- Juice from ½ lime
- 2 teaspoons cornstarch mixed with ¼ cup cold water
- ½ bunch fresh cilantro, chopped, about 2-3 Tablespoons
- ½ cup peanuts, chopped coarsely
- 1 lime, sliced for garnish
- 3 green onions, sliced in thin diagonal slices for garnish
Instructions
- In a large nonstick skillet over medium high heat, add olive oil and butter. When butter is melted, add garlic, ginger and shallot and cook, stirring constantly, until fragrant but not golden, about 1-2 minutes. Add chicken pieces, salt, pepper and 1 Tablespoon of the curry powder and cook, stirring occasionally, 4-5 minutes just until chicken is almost cooked through.
- Add Broccoli Cole Slaw, bell peppers and snow peas, and remaining 1 Tablespoon curry powder and mix thoroughly. Reduce heat to medium and cook an additional 5-6 minutes, just until vegetables soften.
- Add coconut milk and lime juice, stir and cook until warmed through, about 2 minutes. Add cornstarch mixed with water, stir and cook until thickened slightly. Add cilantro, stir and remove from heat. Top with chopped peanuts and garnish with lime slices and sliced green onion. (May be served with jasmine rice, if desired, optional)
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