Quick Curry Recipe

Ingredients:

Coconut oil

Onion

Garlic 

Chicken breast(s), cut into uniform pieces

Thai red curry paste

Selection of chopped vegetables (ex. peas, carrots, celery, potatoes, cauliflower, broccoli, etc.)

1/4 cup white wine or chicken stock*

1 can of coconut milk

Fresh basil leaves*

Lime*

 

*optional

**ingredient quantities and serving size vary based on what you have available

Directions:

Sauté onion and garlic in a large pan with coconut oil first, then toss the in the chicken. Next add red thai curry paste to taste. Once the chicken is mostly cooked throw in your vegetables and cook for a few more minutes. You want your veggies cooked but still crisp. If available, add white wine or chicken stock, then pour in coconut milk. Heat for a few more minutes until simmering, then remove from heat. Serve with rice and/or buttered naan. Garnish with basil leaves and a squeeze of lime. Enjoy!