- Serves: 4 to 6
- Ingredient Notes: Corn-free, Dairy-free, Egg-free, Gluten-free, Soy-free, Tree nut-free
Ingredients
- 2 tablespoons cooking oil
- 1 cup diced onion
- 3 tablespoons canned diced green chilies
- 2 teaspoons minced ginger
- 2 teaspoons curry powder
- 1 1/2 teaspoons ground turmeric
- 1/2 teaspoon red pepper flakes, or to taste
- Sea salt, to taste
- 2 1/2 quarts chicken stock
- 1 1/2 cups coconut milk
- 1/2 cup basmati rice
- 1 pound boneless, skinless chicken breasts – cooked and cubed
- 1/2 cup creamy peanut butter
- 1 tablespoon lime juice
- 1 tablespoon dried chives
- 1 teaspoon lime zest
Directions
Heat oil in a soup pot over medium heat. Add onion, chilies, ginger, curry, turmeric, red pepper flakes and salt. Cook until onions are soft, 7 to 10 minutes.
Pour in chicken stock, coconut milk and basmati rice; bring to a boil. Reduce heat to a simmer and cook until rice is tender, about 20 minutes. Stir in chicken breasts, peanut butter, lime juice, dried chives and lime zest; heat through.
Don’t Just Shop Your Values. Own Them.
When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.
Become a member