Coconut Curry Chicken and Lentil Stuffed Zucchini Cups
2 boneless, skinless chicken thighs, diced chicken thighs
1/4 cup dried red lentils, rinsed red lentils
1 large zucchini zucchini
1/2 cup coconut milk
2 tablespoons curry paste
1 teaspoon, minced ginger
2 cloves, minced garlic
1/2 small onion, chopped onion
1/2 red bell pepper, diced bell pepper
2 tablespoons, chopped cilantro
1/2 lime, juiced lime
1 tablespoon, toasted coconut flakes
Preheat the oven to 180°C. Cut the zucchini in half lengthwise and scoop out the seeds to create cups. Place the zucchini cups on a baking sheet and set aside.
In a skillet, heat some oil over medium heat. Add the onion, garlic, ginger, and bell pepper. Cook until softened. Add the diced chicken thighs and cook until browned. Stir in the curry paste and red lentils. Pour in the coconut milk and simmer until the lentils are cooked through.
Fill each zucchini cup with the coconut curry chicken and lentil mixture. Bake in the preheated oven for 20-25 minutes until the zucchini is tender.
Remove the zucchini cups from the oven. Squeeze lime juice over the stuffed cups and garnish with chopped cilantro and toasted coconut flakes. Enjoy hot!
For a spicier kick, add a sprinkle of red pepper flakes to the coconut curry mixture. You can also top the stuffed zucchini cups with a dollop of Greek yogurt or a drizzle of sriracha for extra creaminess and heat.
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315
20g
25g
15g
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