KEEP CALM AND CURRY ON.
It’s Wednesday, and you can do it! After a long day with little desire to cook, I turn to you, Green Chicken Curry.
Loaded with veg, protein, and healthy fats from the coconut milk, this meal can be done in 15-20 minutes. Serve up with cauli rice and boom you’re done, plus have killer leftovers for the next day.
Thai Kitchen Brand Green Curry Paste (it’s super clean and widely available in most grocery stores)
1 Can of coconut milk
1 Diced onion
2 Sliced zuchinni or eggplant (if you’re not avoiding nightshades)
1 Diced bell pepper
1 Garlic clove
2 Cups of spinach (or other leafy green)
1 Sliced chicken breast, sliced thinly
Toppings – Thai basil, red onion, jalapeño, cilantro
Sauté onions and garlic with 2 Tbsp. of curry paste to allow flavors to release. Pour in can of coconut milk, stir until boiling and then immediately turn down heat to simmer for another 5 minutes. If you over boil coconut milk, it will curdle and break and you won’t have that luxurious velvety texture in your curry. Add in your protein and cook for another 3 minutes, then your veg, and then leafy greens at the very last minute to avoid overcooking.
Plate and garnish with aromatics…and enjoy all the nutritional powerhouses the herbs, veg, and detoxifying spices will give you!
Follow Candace and her journey to healing through food on Instagram @simmerandsunshine