Adjust the ingredients measurement scale here by changing this number. 10
Heat a large skillet over medium-high heat.
Pat the chopped chicken dry and season with salt + pepper.
When the pan is warm, add coconut oil and cook the chicken breast until golden brown and cooked thru, about 8 minutes, stirring occasionally. Transfer the cooked chicken to a plate.
With the heat still over medium-high, add garlic and ginger and cook until softened and fragrant but not browned. Add in all the vegetables and season with salt + pepper. Cook the vegetables until starting to brown slightly on the edges, but still crisp-tender, about 6-8 minutes, stirring occasionally. Add thai curry paste and saute additional 2 -3 minutes
Return the cooked chicken to the pan.
Add in the can of coconut milk, stir to combine. turn heat to high and cook for 7-8 minutes until heated thru and reduced slightly
Spoon the coconut chicken thai curry over cauliflower rice (or regular rice or baked sweet potato) and serve warm. Top with desired garnishes.
Recipe Serving Size10
2poundboneless skinless chicken breastthinly sliced, about 1 ½ inches long
1poundzucchinicut into 1/2 x 2 spears
1/2poundred bell pepperribs and seeds removed, sliced
1tablespoonfresh gingergrated or finely chopped or more to taste, can substitute dried ginger or ginger paste in a squeeze tube
1tablespoonred Thai curry pastemore or less to taste, if green, use less
28ouncecanned lite coconut milkfor 10 servings use 2 cans
FOR GARNISH - OPTIONAL
crushed red pepper
Cooking Tools Required
Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives
Reheat in saucepan over medium high heat until warmed through , About 5 or 6 minutes
Jordan Milat-Stankowski (verified owner) –
Courtney Loveday (verified owner) –