• 2 pound boneless skinless chicken breast thinly sliced, about 1 ½ inches long
• 2 tablespoon coconut oil
• 1 pound zucchini cut into 1/2 x 2 spears
• 1/2 pound red bell pepper ribs and seeds removed, sliced
• 5 stalk green onion chopped
• 2/3 pound onion sliced
• 1 tablespoon fresh ginger grated or finely chopped or more to taste, can substitute dried ginger or ginger paste in a squeeze tube
• 5 clove garlic
• 1 tablespoon red Thai curry paste more or less to taste, if green, use less
• 28 ounce canned lite coconut milk for 10 servings use 2 cans

FOR GARNISH - OPTIONAL

• crushed red pepper
• fresh cilantro
• lime wedges

• 2 cup tomato ripe
• 2 tablespoon avocado oil
• 2 bay leaf
• 1 cup leek sliced and chopped (white only)
• 4 clove garlic minced
• 2 cup celery stalk and leaves chopped
• 1 cup zucchini small diced
• 1/4 cup fresh or frozen peas
• 1/2 cup snap peas sliced
• 1/2 cup green tomato or slightly unripe, diced
• 1 cup quinoa pasta skip this for Paleo and whole30
• 10 cup low sodium vegetable stock
• 1 teaspoon nutritional yeast
• 1/4 cup pumpkin seeds
• 1/4 teaspoon ground turmeric
• 1/4 cup Italian parsley chopped
• 1/4 cup fresh basil torn
• 1/4 cup fresh oregano chopped
• 1 cup Tuscan kale leaves chopped
• fresh basil optional topping

• 2 tablespoon extra virgin olive oil
• 1 red onion small diced
• 2 pound zucchini for 10 servings 6 medium, cut into 1/2-inch chunks
• 2 pound grape tomato or cherry tomatoes, halved
• 4 clove garlic minced
• 2 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoon fresh basil chopped plus more for garnish if desired