salt + pepper
1 tablespoon coconut oil
2 zucchinis, cut into 1/2” x 2″ spears
1 red bell pepper, ribs and seeds removed, sliced
1 bunch green onions, chopped
1 yellow onion, sliced
1 teaspoon fresh ginger, grated or finely chopped (or more to taste, can substitute dried ginger or ginger paste in a squeeze tube)
2 cloves of garlic, grated or finely minced
2 tablespoons red thai curry paste (or more to taste)
(1) 16 ounce can full fat coconut milk (or can of coconut cream or canned light coconut milk. NOT coconut creamer like what you would use for you coffee or “cream of coconut” like you would use for daiquiris and has sugar as an ingredient)
Garnish Options: red pepper flakes, fresh cilantro, wedge of lime
Serve With Options: cauliflower rice, on top of a baked sweet potato, regular rice if it works with your diet
Heat a large skillet over medium high heat.
Pat the chopped chicken dry and season with salt + pepper.
When the pan is warm, add 1 tablespoon coconut oil and cook the chicken breast until golden brown and cooked thru, about 8 minutes, stirring occasionally. Transfer the cooked chicken to a plate.
With the heat still over medium high, add in all the vegetables and season with salt + pepper. Cook the vegetables until starting to brown slightly on the edges, but still crisp tender, about 6-8 minutes, stirring occasionally. Add the garlic and ginger, cook for 30 seconds until fragrant.
Return the cooked chicken to the pan.
Spoon the coconut chicken thai curry over cauliflower rice (or regular rice or baked sweet potato) and serve warm. Top with desired garnishes.
Leftovers will keep in an airtight container for 5 days.
Meal Prep Instructions: Store in an airtight container for up to 5 days in the refrigerator. HEATING: Either microwave until warm, about 3-5 minutes, or reheat in a 350ºF oven until warm, 10-15 minutes.