Dinner
Red Curry Chicken and Veggies
Comforting and flavor-packed made with tender chicken, vibrant veggies and a creamy coconut milk-based red curry sauce. Gluten free and gut friendly- this meal is rich in warming spices and brings the most nourishing, satisfying dinner to your table.
Red Curry Chicken and Veggies
Comforting and flavor-packed made with tender chicken, vibrant veggies and a creamy coconut milk-based red curry sauce. Gluten free and gut friendly- this meal is rich in warming spices and brings the most nourishing, satisfying dinner to your table.
Ingredients
- prepared white rice
- 2 lbs Chicken breasts or thighs (boneless, skinless), cut into bite size pieces
- Salt/pepper to taste
- 1 tbsp Curry powder
- 1 tbsp Turmeric
- 1 tbsp Paprika
- 1 tsp garlic powder
- drizzle avocado oil
- 1 can coconut milk
- 2 heaping tbsp red curry paste
- 1 tsp fish sauce
- 1 head broccoli, chopped into bite size pieces
- 1/2 package sugar snap peas
- 1 cup carrots, sliced or shredded
Instructions
- season chicken with salt, pepper, curry, turmeric, garlic powder and paprika. Drizzle your pan with the oil and let the chicken cook for a few minutes until golden brown.
- add coconut milk to the same pan and stir to remove any brown bits and seasoning that remain. Then add red curry paste and fish sauce.
- once chicken has simmered for a couple minutes in the sauce, add carrots and broccoli. Let this stew for 5 minutes. Add sugar snap peas. When all veggies are tender, serve on top of white rice