Nutrition facts for 9 one cup servings
2 lbs boneless skinless chicken, cubed
1 tablespoon coconut oil
1 can coconut milk
1-2 tablespoons Thai Kitchen Fish Sauce
1-3 tablespoons Thai Kitchen Red Curry Paste
1 cup broccoli florets
1 cup red peppers, diced
1 cup green peppers, diced
Cooked rice or riced cauliflower, if desired.
In a large skillet over high heat, melt the coconut oil, then add your chicken. Once it is cooked and starting to get lovely brown bits, pour in your coconut milk, fish sauce, and add your desired amount of curry paste. Next add your veggies and allow it to come to a brief boil, then reduce heat and simmer for about 20 minutes.
That's it! Serve over rice or riced cauliflower and enjoy with a Thai iced tea.
Thai Kitchen products are everywhere! Learn about them at their website and then find them in your store.