Thai Coconut Curry {Whole30, Paleo, GF}


When I set out to make this meal, I had zero expectations. I knew I wanted a Thai curry taste in a meal full of protein and veggies. What I got was easily one of the best things I’ve ever made!  Looking at the pictures makes me drool (&requires all my self control not to shovel in the leftovers).

If you like curry, Thai food or just enjoy delicious meals, MAKE THIS NOW. It won’t disappoint.

IMG_20160419_173937

Ingredients:

3 chicken breasts (tofu or shrimp would also work), diced

1 zucchini, cut into strips

1 yellow squash, cut into strips

1 bell pepper, cut into strips

1 head of broccoli, crowns cut

1/2 yellow onion, diced

5-6 green onions, diced

1 16oz can of coconut cream

3 tbsp Thai kitchen red curry paste

1 tsp ground ginger

2 tbsp minced garlic

Kosher salt

Black pepper

Sprinkle of red pepper flakes (optional)

2 tsp coconut oil

Directions:

  1. In a small skillet add 1 tsp coconut oil and heat over medium high. Add chicken and season with salt and pepper.
  2. In a separate, large skillet or wok, heat 1 tsp coconut oil over medium high. Add all veggies, season with salt and pepper and cook 8-10 minutes, stirring regularly.
  3. Stir the chicken and cook through. Add ginger and garlic and stir to coat. Add Thai curry paste, stir to coat. Pour in coconut cream evenly and stir. Cook 3-4 minutes over low.
  4. While chicken cooks continue cooking veggies until tender. Remove everything from heat and mix together in a large bowl. Adjust salt, pepper and red pepper flakes to taste.
  5. Spoon over cauliflower rice (or regular rice).
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