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Chicken & Veggie Curry

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 4 people

Ingredients

  • 1.5 lb boneless skinless chicken breasts cut into 1" chunks
  • 2 tbsp avocado oil
  • 1 tbsp minced ginger
  • 1/2 yellow onion diced
  • 1/2 red bell pepper diced
  • 2 cloves garlic pressed
  • 2 carrots peeled and sliced
  • 1/2 head cauliflower cut into florets
  • 3 tbsp Thai green curry paste
  • 1 can full fat coconut milk
  • 1 zucchini sliced
  • 1 yellow squash sliced
  • 1 lime juiced
  • 1 tbsp Red Boat fish sauce

Instructions

  • Heat avocado oil in large skillet over medium high heat. Add ginger and sizzle for 30-60 seconds, then add chicken. Cook, stirring frequently, until chicken is no longer pink, about 5 minutes.
  • Add onion, bell pepper, and garlic and stir to combine. Allow onion to soften slightly, about 2 minutes. Add carrot, cauliflower, and curry paste and stir well. Add coconut milk and stir until coconut cream has melted. Reduce heat to medium low and cover.
  • Cook until carrots and and cauliflower are beginning to soften, about 5 minutes. Add squash, lime juice, and fish sauce, stir well. Cook until veggies are soft and and chicken is cooked through, 3-5 minutes.
  • Serve with lime wedges and garnish with green onion and cilantro if desired.