Ingredients
Scale
- 3 tablespoons coconut oil
- 1 yellow onion, sliced
- 2 cloves garlic, crushed
- 1 lb boneless chicken thighs, cut into cubes
- 1 red bell pepper, cut into strips
- 1 carrot, sliced
- 1 cup fresh green beans
- 1 cup broccoli florets
- 2 cups coconut milk (canned)
- 2 tablespoon red curry paste
- 1 tablespoon monk fruit sweetener
- 1 teaspoon crushed red pepper, for garnish
- Salt and ground pepper, to taste
- Cauliflower rice (optional)
- 4 cups spinach (optional)
Instructions
- Heat coconut oil in a pan and sauté the onions and garlic for about 2 to 3 minutes.
- Add chicken pieces, and sauté for 4 to 5 minutes; stirring occasionally.
- Add the red pepper strips, carrots, green beans and broccoli florets; lightly stir.
- In a blender or mixer, combine the coconut milk, monk fruit sweetener, and red curry paste together and add to pan with the chicken and vegetable mixture.
- Simmer until all vegetables are soft and chicken is thoroughly cooked. Add salt and pepper, to taste
- Serve on top of a bed of spinach or cauliflower rice and garnish with crushed red pepper.
