There is something I love about combining curry spices and coconut milk.This curry is going to keep you coming back! Another inspiration from Kathryn Budig, found in her book Aim True. It is sweet, savory, and adaptable depending on your diet preferences. I add chicken for protein, and whatever veggies I have on hand. I typically salt and pepper everything, and no salt added to this meal. Make it your own and let me know what you think.
What you will need
EVOO or ghee
1 pound of chicken, diced and cooked
3 tsp garlic paste
2 jalapenos, diced and seeded
2 tsp ginger paste
1 1/2 tbsp paprika
1 1/2 tsp cumin
1/2 tbsp red pepper flakes (exclude if you don't like spice)
16 ounces light coconut milk
3 tbsp Whole30 red curry paste
2 tbsp coconut amino
2 tbsp fish sauce
A few leaves of fresh basil
2 cups broccoli (or whatever veggies you choose!)
1 - 16 ounce can of pineapple chunks
1 spaghetti squash (optional)
How to make the magic
Cube chicken into half inch chunks. Place in skillet and cook on medium until done.
In another large, deep, pan, heat ghee or EVOO. Combine jalapenos, garlic paste, ginger paste, paprika, and cumin and heat for about five minutes.
Stir in coconut milk, curry paste, coconut amino, fish sauce, red pepper flakes, and juice from lime. Bring to a simmer.
Add cooked chicken, basil, broccoli, and pineapple. Let simmer about ten minutes.
Use basil or avocado for garnish.
*Optional: I like to pour this combination over a few scoops of spaghetti squash. The sweetness of the pineapple really comes out! It's a perfect combination.
*Spaghetti squash: Preheat oven to 400°. Cut both ends of squash off and then cut in half. Feel free to salt and pepper. Poke a few holes on the back side when squash is facing cut side down. Place on baking sheet. I like to put a little water in my baking sheet to keep the squash moist. Place in oven and cook about 35 minutes, or until insides easily shred with a fork.