We all probably have our basic few meals that we cook for our family. They're the meals that are simple and that everyone likes. Stir fry might be part of that rotation for you like it is for me. I usually go with the coconut amino/soy sauce type of sauces because it's familiar.
Here's a fun twist of your usual stir fry recipe with coconut curry!
Curry is kind of an indescribable flavor, it's spicy without being too hot. It has a zing but without overpowering the rest of the meal. Curry from a nutritional stance is so good for us! It can help reduce inflammation throughout our body which in turn helps reduce pain, boosts your immune system, benefits heart health, and supports fat loss.
Kinda cool how something so yummy is also so good for you!
Try this recipe out, I hope it becomes part of your family meal rotation.
Chicken & Veggie Curry
Ingredients
1 pound boneless skinless chicken breast, cut into bite size pieces
1 Tbsp curry powder
1 Tbsp coconut oil
2 cups frozen stir fry veggies (or any fresh/frozen vegetables you may have like broccoli, peas, red peppers, shredded carrots, water chestnuts, etc.)
2 cloves garlic, minced
1 tsp ground ginger
1 tsp salt
1 can full fat coconut milk
2-3 Tbsp red curry paste (the more you add the spicier it will be!)
½ Tbsp potato starch or arrowroot powder
Cilantro
1 green onion, sliced
1 cup dry jasmine rice, prepared according to package directions
Directions
1) In a medium size pan over medium-high heat melt coconut oil. Add the chicken with the curry powder and salt to taste, sauté until cooked, about 5-8 minutes. Remove from pan and set aside.
2) In the same pan, add more oil if needed, and sauté the veggies, garlic, ginger and salt until veggies start to soften.
3) Add the coconut milk, curry paste and chicken back to the pan and bring to a simmer for 5-8 minutes.
4) Add the starch. Cook for about a minute longer, then remove from heat. Sauce will thicken as the mixture cools.
5) Serve over rice. Top with cilantro and green onion.