In our house we like to eat a variety of different flavors. We like all kinds of different spices in our house. A lot of times we eat pretty simple and easy dishes because I don’t want to spend a lot of time in the kitchen. This meal combines my love of a simple meal with a the complex flavors of Thai food. This meal can be a quick weeknight meal and will also reheat as wonderful leftovers.
I took a short cut in this recipe and used the Thai Kitchen Red Curry Paste. It has a depth of Thai flavors and it’s super easy to use, just open up the jar. For this recipe, this curry paste makes it quick and easy. And if you’re anything like me, these little tips make life so much easier and help in getting a healthy meal on the table.
Ingredients
2 Tablespoons Coconut Oil
1 red onion, in strips
1 red pepper, in strips
1 medium zuchinni, diced
2 cups cooked chicken (I used leftover turkey breast)
1 can coconut milk, I use this brand
1 Tablespoon red curry paste
2 teaspoon freshly grated ginger
1 teaspoon pink salt
pinch red pepper flakes (optional for more spice)
Directions
- In a large skillet over medium heat melt the coconut oil
- Add the onion, pepper and zucchini and sauté about 4-5 minutes
- Add chicken and stir together
- Add the coconut milk, red curry paste, ginger, pink salt and red pepper flakes and stir until combined
- Simmer for 10 minutes and serve warm
- 2 Tablespoons Coconut Oil
- 1 red onion, in strips
- 1 red pepper, in strips
- 1 medium zuchinni, diced
- 2 cups cooked chicken (I used leftover turkey breast)
- 1 can coconut milk, I use this brand
- 1 Tablespoon red curry paste
- 2 teaspoon freshly grated ginger
- 1 teaspoon pink salt
- pinch red pepper flakes (optional for more spice)
- In a large skillet over medium heat melt the coconut oil
- Add the onion, pepper and zucchini and sauté about 4-5 minutes
- Add chicken and stir together
- Add the coconut milk, red curry paste, ginger, pink salt and red pepper flakes and stir until combined
- Simmer for 10 minutes and serve warm
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