Chicken and Veggie Red Curry

Serves 4 (with leftovers)


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.