Coconut Curry Stirfry

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I absolutely love thai food. My most favorite thing to eat in this whole wide world is matsuman with chicken. I’ve always shied away from attempting to make thai food because I just know nothing will ever beat the real thing! But, here I am…giving it a go! This would taste bomb over brown rice, quinoa, or even cauliflower rice…but I am trying to cut down the carbs a bit and I didn’t have cauliflower anyway! So here it is:

Ingredients: (again I didn’t measure the veggies because everyone likes different amounts…like for example, half of my Stirfry was white onion…)

1 tbsp Coconut oil
1 chopped Chicken breast
Teeny tiny baby potatoes, cut in half
Carrot
Green pepper
Zucchini
White onion
Pineapple
Peanuts
1 tbsp curry powder
1/2 tbsp minced garlic
1/2 tbsp to 1 tbsp grated ginger
1 tbsp of chia seeds
Red chili flakes (optional-makes it spicy)
1 cup light canned coconut milk
Sea salt and black pepper to taste

Directions:

-In a pan, on med-low heat, sauté your chicken breast in the coconut oil until no longer pink.
-Add your carrots and potatoes and cook until halfway done.
-🌟if sticking occurs, add a splash of water
-Add your onions and green pepper with your curry powder, minced garlic, and ginger. Sauté for 1 minute.
-Add your zucchini, chia seeds, red chili flakes (if using) and coconut milk.
-Let simmer on low for ~5 mins and add your pineapple and peanuts with your salt and pepper to taste. Stir in for another minute or so.
-Remove from heat and let cool for 5 mins so sauce thickens a little!
-Enjoy 🙂

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