Coconut Chicken Thai Curry

Laurie Gouley @thedalainala 

Ingredients

8 ounces chicken breast, chopped into 1″ pieces

salt + pepper -- to taste - I always believe these two are personal preference

1 tablespoon coconut oil

2 zucchinis, cut into 1/2″ x 2″ spears

1 red bell pepper, ribs and seeds removed, sliced

1 yellow bell pepper, ribs and seeds removed, sliced

1 bunch green onions, chopped

1 yellow onion, sliced thin

1 teaspoon fresh ginger, grated or finely chopped - you may add more if you are a ginger lover!

4 cloves of garlic, grated or finely minced

2 tablespoons red thai curry paste (or more to taste) Again personal preference

1 16 ounce can full fat coconut milk -- this is NOT coconut creamer that you would use for your coffee.

Garnish Options: red pepper flakes, fresh cilantro, wedge of lime.

Serve With Options: cauliflower rice, on top of a baked sweet potato, quinoa, farro, or Jasmine rice.

Directions

Heat a large skillet over medium high heat.

Pat the chopped chicken dry and season with salt & pepper.

When the pan is warm, add 1 tablespoon coconut oil and cook the chicken breast until golden brown and cooked thru, about 8 - 10 minutes, stirring occasionally. Remove the cooked chicken from the pan and set it onto a plate.

With the heat still over medium heat, add in all the vegetables and season with salt & pepper.

Cook the vegetables until starting to brown slightly on the edges, but still crisp tender, Don't make them mushy (blah) about 6 minutes, stirring occasionally.

Add the garlic and ginger, cook for 30 seconds until fragrant.

Return the cooked chicken to the pan.

Add in the Thai curry paste and can of coconut milk, stir to combine. Cook for 1-2 minutes until heated thoroughly.

Spoon the coconut chicken Thai curry over cauliflower rice (or the other options I listed above) and serve warm. Top with desired garnishes; also listed above.

Leftovers will keep in an airtight container for up to 5 days. Another great meal prep idea! AND healthy!

#paleo #whole30 #healthyrecipe #eatingwell #mealprep

Nutritional Fact

Serves 4

Calories 358

Cholesterol 41mg | Carbohydrates 9.9 g | Sugars 4.3 g | Sodium 224 g | Fiber 2.2 g | Protein 16.8 g

Nutritional information is a rough estimate and may vary slightly.