Thai Chicken Coconut Curry
This is an easy, family-friendly meal, loaded with layers of various flavors. The creaminess of the coconut milk contradicts the mild to medium, spicy curry paste. Simply dice and slice a few ingredients, add the spices + paste, stir, then let it sit! It is the cheapest way to travel across the world for this fresh, cultured cuisine. Pair with your favorite rice, which will be engulfed my the steaming curry, organic spring mix, crispy bread, and fresh cilantro, then grab some spoons. Be sure to bring appetites to the table as well, this is so packed with protein and healthy fats, it will likely result in leftovers, if you can help it!
Ingredients:
1 cup carrots, sliced
1 cup mushrooms, sliced
1/2 cup red onion, diced
4 cloves garlic, minced
1 pound organic chicken breasts (see notes, for vegan option)
1 can coconut milk, full-fat
1 cup bone broth or water
3 tbsp yellow curry paste
1 tbsp curry powder
Directions:
Cut all of the veggies up, as listed above.
Use a meat tenderizer (like this) to make each piece of meat have the same thickness. Once done, cut it into cubes.
Transfer the prepared veggies and chicken to an Instapot or Crockpot.
Add the coconut milk, bone broth, curry paste, and curry powder. Stir well.
Close the lid, then let cook on the “Brown/Sauté” setting, for 20 minutes.
While cooking, prepare your rice and bread of choice, if desired.
Serve with rice, crispy bread, organic greens, and a fresh garnish of cilantro, enjoy!
Store leftovers, if any, in an airtight container in the fridge, for up to one week.
Notes:
If opting for a vegan alternative, substitute the chicken for a can of beans or chickpeas!
When using leftovers, be sure to give them a good stir, prior to reheating.
