This meal is amazing and very filling! My goal when cooking dinner is to make enough for dinner and lunches the next day for my husband and I. These are the perfect size portions for my hungry husband.
I originally got this recipe from Everyday Paleo, but tweaked it a little after a few tries to get our favorite curry consistency and flavor.
Ingredients:
4 boneless skinless chicken breasts, cubed
1 zucchini, sliced
1 yellow squash, sliced
1 red bell pepper, sliced
1 orange bell pepper, sliced
1 yellow bell pepper, sliced
1 broccoli crown, cut into florets
4 to 5 cans full fat coconut milk (preferably chilled)
1 jar Thai Kitchen Red Curry Paste
Big splash Thai Kitchen Fish Sauce
*If you like your curry on the spicier side, add red pepper flakes and a little cayenne, either while cooking or in your bowl.
Preparation:
Preferably, chill the coconut milk first. This helps separate the fat from the water to get a creamier sauce.
Slice veggies. Remove seeds and stems of peppers.
*Always prep veggies on cutting board before raw meat.
Defrost wrapped chicken under water.
Scoop coconut fat into hot iron skillet and bring to low boil for 3-5 minutes.
*Save the coconut water for smoothies later! Store in air tight container in the fridge.
Add jar of curry paste and a couple splashes of the fish sauce into coconut milk and mix well.
Cube chicken and add to coconut milk. Let cook for 6 minutes, stirring occasionally.
Add sliced veggies and simmer, covered until veggies are tender but still brightly colored.
Serve and enjoy!
