Red Chicken Curry
Paleo | Whole 30 | Gluten Free | Vegetarian Option
Serving Size 4
Total Time 30 Minutes
1 tbsp coconut oil
1 shallot, minced
4 cloves garlic, minced
2 tbsp fresh ginger, minced
4 tbsp red curry paste
2 cans full fat coconut milk
1 tsp turmeric
Few drops of stevia
Veggies of choice:
1 cup broccoli floret
1 green bell pepper, diced
1 carrot, diced
1 cup frozen peas
1 zucchini, sliced
Protein of choice:
2 chicken breasts
Dice chicken and season with salt and pepper.
Sauté garlic, ginger, and shallot in 1 tbsp of coconut oil for 2 minutes on medium heat.
Add carrots, green bell pepper (any hard veggies) and curry paste, sauté for 2 minutes.
Add coconut milk, turmeric and sweetener of choice (stevia drops) and bring to simmer.
Once simmering, add seasoned chicken, zucchini, and broccoli (any other veggies that have a short cook time).
Reduce heat to low and cook for 10-15 more minutes.
At the very end add frozen peas.
Serve with chopped cilantro and squeeze of lemon.
tips & tricks
Vegetarian Option: Leave out chicken and replace with chickpeas.
Add different vegetables - but cook in order of how hard the vegetables are. vegetables like asparagus, broccoli, and peas should be added last.
Short on time and funds? Buy frozen vegetables and add last to the curry. Frozen vegetables are precut and packaged at peak ripeness.