This flavor-packed dish is perfect for when you’re looking to switch it up for lunch or dinner. I served this delicious curry on top of jasmine rice but you could also serve it with quinoa or naan. Grab a large soup pot or wok and get ready to whip up this delicious Indian/Thai-inspired recipe! It will get you through an entire week!
Ingredients:
2 chicken breasts (thinly sliced & chopped)
2 tablespoons avocado oil
2 cups frozen peas
10-12 mini red potatoes (cut in half)
3 cloves garlic (minced)
10-12 pearl onions (cut in half)
1 can full-fat coconut milk (13.5 oz.)
3-5 tablespoons Thai-Inspired Curry Seasoning
2 tablespoons Arrowroot
2 cups water
Pinch of salt & black pepper
Directions:
- Add 3 tablespoons of avocado oil to a wok or large soup pot on medium-high heat.
- Place the chicken in the pot and cook for 10 minutes.
- Turn the pan down to medium and add the garlic.
- Cook for 2 minutes until the garlic is fragrant.
- Add the frozen peas, coconut milk, water, potatoes, onions, and curry seasoning to the pot.
- Stir to combine and simmer covered on medium-high heat for 20 minutes.
- Add the arrowroot to the pot and stir vigorously to prevent clumps.
- Shimmer uncovered for 5 more minutes until the curry is at the desired thickness.
- Spoon the curry over quinoa or rice and top with coconut flakes.
You can make many different variations of this curry. It’s delicious with a variety of different vegetables like bell peppers, butternut squash, spinach, kale, and so much more. Don’t be afraid to play with your food–add whatever you personally love and let me know below what you decide to use! š
