Serves 4 (with leftovers)
Ingredients:
1 lb skinless boneless chicken breast sliced in strips
Red curry paste
Coconut oil
Chopped garlic (liberal amount)
1/2 tblsp fresh grated ginger or store bought ginger paste
1 small onion sliced thin
2 julienne sliced peppers (2 different colors)
1 yellow squash, cut into bite size pieces
1 1/2 cup sliced mushrooms
2 cans coconut milk
1 can water chestnuts
1 can bamboo shoots
1 packet of Truvia or Stevia (sugar)
All natural chili garlic sauce or sirracha (optional for some spicy heat)
-Heat large skillet (w/ lid)
-Heat 1 - 2 tblsp coconut oil in the pan
-Brown chicken strips in skillet.
-While browning, add ½ tblsp red curry paste to chicken and stir
-Dump out cooked chicken into bowl
-Add another 1-2 Tbls. Coconut Oil
-Place onion with chopped garlic and ½ tblsp ginger paste to pan and stir up brown bits of chicken
-Add peppers, yellow squash and mushrooms. Cover w/lid and cook until tender
-When veggies are close to done add 1 can water chestnuts and 1 can
bamboo shoots. Cook until warm
-Dump veggies into bowl w/chicken
-Put 2 tblsp red curry paste in pan and mix 2 cans coconut milk (you can add more coconut milk or some chicken stock if you prefer more broth) and mix thoroughly with a whisk
-Add 1 pack of Truvia or other natural sweetener and ½ tblsp of chili garlic sauce and stir
-Put chicken and veggies back in skillet and mix with sauce
-Simmer and serve hot over rice or rice noodles.