INGREDIENTS

  • 1 Pound of chicken breast cubed
  • 4 Tablespoons of Coconut Oil
  • 1 White or Yellow Onion
  • 2 Cloves of Garlic
  • 1 Tablespoon of Minced fresh ginger
  • 3 Tablespoons of red curry paste
  • 5 drops of stevia
  • 2/3 cup of chicken broth
  • 1 14 OZ can of unsweetened coconut milk
  • 1 tablespoon of coconut aminos
  • 1 pound of sweet potatoes
  • 2 tablespoons of fresh lime juice
  • Salt and Pepper to taste
  • Garnish with Cilantro
  • Service over cauliflower rice

Directions

  • 1. Add 2 tablespoons of coconut oil to pan and brown chicken about 3 minutes on each side Will finish cooking in the curry sauce, set chicken aside.
  • 2. Add 2 tablespoons of Coconut oil to pan and saut√© onion, ginger and garlic until translucent about 5 minutes not browned.
  • 3. Add Red Curry Paste and stevia drops to Onion mixture and combine until paste is evenly incorporated.
  • 4. Wisk in Chicken Broth and The Coconut Milk, and the Coconut Aminos. Then add the sweet potatoes and simmer for 35 minutes covered.
  • 5. In the last 15 of cooking add the Chicken back into curry.
  • 6. Before serving add 1 whole lime about 2 tablespoons of fresh lime juice to curry.
  • 7. Garnish with Cilantro and serve over cauliflower rice.

Recipes you may also like:

Cajun Jambalaya with Chicken and Andouille Sausage

Cajun Jambalaya with Chicken and Andouille Sausage

Cajun Jambalaya with Chicken and Andouille Sausage Pairing with Latitude 42 Rioja Reserva 2010

Leftover Turkey Curry

Leftover Turkey Curry

Leftover Turkey Curry Pairing with ORO Bello Chardonnay 2017