Coconut Chicken Curry with Zucchini Noodles for an Informal Dinner Party

I know i’ve mentioned it a few times already, but once again, we moved into a new house last month. True to form, even though it’s been several weeks, I’m still not unpacked. I’ve found myself totally conflicted; I don’t have anything up on the wall and furniture is still everywhere, but I miss having my friends over for drinks and dinner. When I found my box of linens and a set of brand-new plates, I took it as a sign that I needed to at least have the girls over for dinner, and we’d call it an I’m-almost-moved-in dinner party with strict instructions not to look past the pretty dinner table. As in, total casual, informal, enjoy the company, wine, and pretend all those boxes don’t exist dinner. Turns out my friends are as awesome as I thought and didn’t care about the mess around us, so we had a fabulous time.

The deep rounded bowls I dug up were perfect for something noodle-like and a carton of Silk Coconutmilk in the refrigerator became the inspiration for this Chicken Coconut Curry and Zucchini Noodle dish!

Because they too are awesome, Silk is offering up a sizable coupon for you when you sign up for their newsletter so you can make this meal for a little less. If you love their coconut milk and almond milk as much as we do around our house, you can follow and get all kinds of new ideas on how to use their products.

Zucchini noodles are the base of this dish. If you’re looking for a gluten-free, dairy-free or a paleo-friendly recipe to entertain with, the zucchini portion of this meal makes it novel and gives it a fancy presentation that will wow your guests. And in my case, distract from unopened boxes in the dining room. To make zucchini noodles, you’ll need one of these spiral vegetable slicers:

New and Essential Spiralizer Tri-Blade Spiral Vegetable Slicer

InLinkz.com

Amazon.com or your local bath and bedding store are great places to pick one of these up–they are totally worth it! I use mine for sweet potatoes and apples and more in addition to making yummy zucchini noodles.

The unsweetened #SilkCoconutmilk adds just the perfect bit of weight to the curry. After tasting this dish, you’d never guess it was so healthy for you!

After the hard task of deciding what to have for our casual-but-I-still-want-my-friends-to-love-it dinner party, I set the table with some pretty plates, black napkins wrapped in the evening’s menu, and a few vases of grocery store flowers. Masses of all the same color and kind of flower create a great ambiance, and at the grocery, usually can get a great look pretty inexpensively!

I also found out this evening women drinking wine and telling stories are harder to photograph than children. There was so much laughing and talking with wine glasses/hands, none of the pictures of actual adults were clear! This is my beautiful friend, Tenessa. She’s a crafty force and I love having her over! I love the rest of my friends, too, but she was the only one to sit still enough for a photo.

So gather up your Silk Coconut Milk and other ingredients, and get cooking for this company-pleasing coconut curry! Don’t forget to sign up for the and visit the !

Coconut Chicken Curry

This gluten-free, dairy-free, paleo friendly coconut curry meal is easy to make, but fancy enough for company!

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Servings 4

Ingredients

  

• 1 medium onion sliced
• 2 tablespoons garlic
• 1/3 cup diced red bell pepper
• 2 tablespoons coconut oil
• 1 tablespoon curry powder
• 1 cup chicken broth
• 1 cup Silk Coconutmilk unsweetened
• 1/4 cup chopped cilantro
• 1 teaspoon salt
• 4 chicken breasts
• 4 large zuchini
• 1 cup diced pineapple optional

Instructions

 

• CURRY SAUCE: Heat 1 tablespoon coconut oil in a skillet over medium heat. Sautee onion in coconut oil until soft. Add garlic and sautee 1 minute. Add red bell pepper and saute 2 minutes. Stir in curry powder, simmer 30 seconds. Add salt, chicken broth and Silk Coconutmilk and bring to slow, rolling bubble. Simmer like this for 2 minutes. Right before plating, stir in cilantro.
• CHICKEN: Salt and pepper chicken, then cook in pan over medium high, turning once during cooking to brown both sides. Remove from heat.
• ZUCCHINI NOODLES: Use spiral slicer to make noodles out of your zucchinis and place in large microwave safe bowl. Add 3 tablespoons water to the zucchini and cover with plastic wrap. Microwave for 4 minutes. You want the zucchini to be ever so slightly crispy and not limp!
• TO PLATE: Place noodles in the bottom of the bowl. Top with chicken breast, Pour 1/3 cup or so over chicken and noodles. Top with pineapple if desired and serve.

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

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