This is better than restaurant Thai food- especially because YOU control the ingredients. It took me a total of about 25 minutes from start to finish so “no time” is not an excuse here. You couldn’t even drive to a restaurant and back in 25 minutes! This meal is perfectly acceptable on the advanced plan and makes wonderful leftovers. You can control the spice by adding more or less curry paste. You could also make this a veggie dish by excluding the chicken and adding more vegetables.
2 teaspoons coconut oil
1 pound organic, free range chicken breasts, sliced very thin with a sharp knife
1 tablespoon Thai red curry paste (you can make your own or purchase store-bought but check ingredients! You don’t want any sugar hidden in there. )
1 cup organic zucchini, sliced (remember, this is one of the Dirty Dozen- you need to go organic)
1 red bell pepper, sliced into strips (another dirty dozen veggie)
1/2 onion, chunked
1 can full fat coconut milk
1 avocado, cut into chunks
2 tablespoons fresh cilantro (optional)
Other optional add ins: broccoli, mushrooms, small chunk of lemongrass, 1-2 kaffir leaves (I keep sliced lemongrass and kaffir leaves in my freezer to use in soups, Thai dishes, etc)
Heat the oil in a non-toxic skillet like cast iron or thermalon (GreenPan) and brown the chicken.
Add in the rest of the vegetables and cook until chicken is done and vegetables are slightly cooked but still firm.
Add the coconut milk and red curry paste and mix.
Simmer for a few minutes and discard kaffir leaves and lemongrass.
Top with avocado and add fresh cilantro if desired. Serve and enjoy.