Makes 2-3 ServingsIngredients:
2 T. Virgin Coconut Oil
1 lb Chicken Breast, chopped into finger-sized pieces (think pinky finger...)
This is the brand I use, as it doesn't have any weird ingredients in it and tastes really good! But, use your favorite...just make sure it contains real ingredients)
1 Can Coconut Milk
Pinch of Finely Chopped Kaffir Lime Leaves (optional)
Sea salt and pepper, to taste
- Heat 1 T. coconut oil in a saute pan (one with a lid) over medium heat, until pan is hot and oil is melted. Season chicken breasts with salt and pepper. Add the chicken breast to the hot pan and cook for 1 minute on each side (chicken will still be raw in the middle). Remove chicken from the pan and transfer to a plate or bowl.
- Add the remaining oil to the hot pan and add veggies. Toss to coat and cover pan with a lid. Cook for 5 minutes.
- Add the curry paste and then, using a whisk (I use a coated whisk that won't scratch my pans), stir in the coconut milk and combine. Increase the heat to medium-high and bring the mixture to a simmer. Once the curry begins to simmer, add the chicken back to the pan. Cook for 3 minutes.
- Serve as is or atop spagetti squash, finely chopped cauliflower (cauliflower "couscous") or steamed chard. Enjoy!
Feel free to substitute any protein for the chicken; I've made this with shrimp and scallops, but it an also be made with beef, pork, turkey... You can also mix up the veggies; I just really liked this combination. And, if you can find that funky variegated eggplant that I used, try it...it was tender and not at all bitter.
Since I already had my veggies prepped, this whole meal took me about 15 minutes to prepare. Gotta love that!