4 Tbsp coconut oil
1 medium sweet yellow onion, diced
1 pound organic boneless, skinless chicken breast, chopped into bite-sized pieces
5 cloves garlic, minced
3 tsp ground ginger or 1 Tbs fresh grated ginger
2 tsp ground coriander
1 can full-fat, unsweetened coconut milk
1 ½ cups shredded carrots
3 Tbsp Thai red curry paste (can substitute curry powder to taste)
2 tsp Real salt or to taste
½ tsp ground black pepper or to taste
2 cups fresh spinach leaves
1 Tbsp lime juice
¼ cup finely chopped Thai basil (can substitute regular basil or cilantro)
1 15 oz can crushed tomatoes
8 oz sliced mushrooms
2 cups broccoli florets
1 organic red pepper, chopped
Sugar snap or snow peas, chopped
Serve over cooked quinoa and top with bean spouts and chopped cilantro
Place 2 large skillets on the stovetop. Add 2 Tbsp coconut oil to each and heat over medium-high heat.
In the first pan, saute onion until translucent. Add chicken and cook thoroughly, flipping often. Add the garlic, ginger, coriander and stir until evenly distributed. Stir in the coconut milk, carrots, crushed tomatoes and curry paste. Season with salt and pepper. Reduce the heat to medium-low and simmer until the sauce thickens.
In the second saute pan, add mushrooms, broccoli, red pepper and snap or snow peas. Season with salt and pepper, to taste. Cook covered, stirring regularly until vegetables are tender when poked with a fork.
In the first pan, add the spinach and lime juice. Cook until spinach is wilted, about 1-2 minutes. Taste and season with additional salt, pepper or chili paste to your preference. Add the vegetable mixture from the second pan into the curry and chicken mixture.
Serve over cooked quinoa and top with your choice of bean sprouts, chopped cilantro or thai basil.