Lunch: Green-Curry Chicken Potpie

This recipe makes enough curry paste for three potpies, so you'll have some extra. It can be frozen for up to three months. Keep it on hand to use in meat, seafood, or noodle dishes for a quick meal.

This recipe includes superfoods such as:

Lemon, Spinach

Health benefits of Green-Curry Chicken Potpie

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being.

Ingredients

1/2 c. lemongrass
1/2 c. fresh cilantro
1/4 c. garlic
1/4 c. chopped scallions
3 serrano chiles
2 tbsp. fresh ginger
1 tbsp. lime zest, plus 2 tablespoons fresh lime juice
1 tbsp. coriander seeds
2 tsp. cumin seeds
1 tsp. whole black peppercorns
1 c. spinach
1 c. unsweetened coconut milk

Instructions

Make the curry paste: Puree lemongrass, cilantro, garlic, scallions, chiles, ginger, lime zest and juice, coriander, cumin, peppercorns, and 1 teaspoon salt in a food processor until smooth.
Make the curry sauce: Puree spinach, coconut milk, and 1/4 cup plus 1 tablespoon curry paste in blender until smooth.
Preheat oven to 375 degrees F. Make the filling: Bring curry sauce to a simmer in a medium straight-sided skillet. Whisk in flour, and simmer until thickened, about 2 minutes. Add zucchini, and cook until slightly tender, about 5 minutes. Add chicken, and season with salt and pepper. Cook until zucchini is tender and chicken is cooked through, about 5 minutes.
Make the topping: Transfer filling to a 9-by-12-inch (8-cup) baking dish. Brush 1 sheet of phyllo with butter. Layer phyllo sheet over filling, crumpling slightly. Repeat with remaining phyllo and butter, leaving space between each sheet to vent. Sprinkle top with salt. Bake until phyllo is golden and filling is bubbling, about 25 minutes. Garnish with basil. Looking for more chicken recipes? Try our collections of chicken breast recipes, chicken casserole recipes, and recipes for leftover chicken.

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