Organic Thai Red Curry Chicken
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This is better than restaurant Thai food, because not only do you control the ingredients, but it takes about 30 minutes from start to finish to prepare. So, no excuses that you cannot prepare a delicious healthy meal in a hurry. This meal is acceptable on the advanced plan and makes wonderful leftovers.
Ingredients
Instructions
Heat the oil in a non-toxic skillet like cast iron or thermalon (GreenPan) and brown the chicken.
Add in the rest of the vegetables and cook until chicken is done and vegetables are slightly cooked but still firm.
Add the coconut milk and red curry paste and mix.
Simmer for a few minutes and discard kaffir leaves and lemongrass.
Top with avocado and add fresh cilantro if desired.
Serve and enjoy.
Optional Ingredients: broccoli, mushrooms, small chunk of lemongrass, 1-2 kaffir leaves (I keep sliced lemongrass and kaffir leaves in my freezer to use in soups, Thai dishes, etc)
Variations: Adding more or less curry paste
Exclude chicken to make a veggie dish
