So Ash gave me this recipe to try the other night and our family loved it! I, of course, had to make it my own and change it up a little, but it was an amazing dish. I think I am making it again this week. Let me know what you think.
Whole30 approved Thai Curry-Ashley Hoyle
1 lb chicken breast
Coconut or olive oil
1/2 head broccoli,
1/2 onion
1 red bell pepper
1 can coconut milk
1 Tablespoon Red Thai curry paste (I use Asian Creations brand)
1 tomato
1/4 pineapple
Chop all foods in to bite sized pieces. Grill chicken in coconut or olive oil. Once chicken is finished, add broccoli, onion, & bell pepper. When vegetables are tender, stir in coconut milk and curry paste. Let simmer for 2 minutes. Add tomato and pineapple. Let simmer for 2 minutes! And enjoy!
Notes on this dish:
- For those of you with families not participating in the whole30, I normally would serve this over Jasmine rice!
-You can add any of your favorite vegetables..this last time I added okra!
-The measurements have flexibility. If you want it more soupy, add more coconut milk. If you want more spice, add more curry paste!
I used beef and added ginger, garlic, and lime juice and served it over cauliflower rice!
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