If you haven’t noticed, I love easy flavorful dishes that can be made quickly. Curry is one of those dishes. This one is made even easier by using frozen vegetables. It cuts out a lot of the work and cost. Give this dish a try, it is one the whole family is sure to love.
Easy and delicious meals with limited ingredients are the best. This recipe checks all those boxes and is Whole30 and Paleo compatible.
• 2 chicken breasts (about 1 1/2 lbs.)
• 1-16oz bag frozen stir fry vegetables
• 2 C full fat coconut milk
• 3 T green curry paste
• 3 garlic cloves, minced
• 1 T lime juice
• 1/2 tsp sea salt
• 2 T avocado oil
1. In a large sauté pan on medium heat, add the avocado oil. Once the pan is hot, add the garlic and sauté for about one minute. Add the cubed chicken breast and continue cooking until the chicken is cooked through and no longer pink. Remove the chicken from the pan and set it aside.
2. Add the curry paste and sauté for about one minute. Add the coconut milk, lime juice, and sea salt. Whisk everything together until it’s fully combined.
3. Add the chicken and frozen vegetables to the curry and bring to a simmer. Continue simmering for about 10 minutes. Turn the heat off and serve in bowls.
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