MFW FAST & EASY GREEN CURRY

Given the fact that most of us are raised on sugar cereal and Little Debbie cakes, transitioning to a healthier diet free of processed foods, refined sugar (and for some of us, allergens) can seem a little overwhelming at first. One of my best tips for acclimating to a real foods diet without feeling deprived? Open your mind and palate to a wide variety of flavorful, colorful, vibrant foods prepared with an array of spices and flavor combinations. Being adventurous and experimenting with ethnic foods and seasonings has been a game changer in my kitchen and in my diet. Case in point? This simple, fast green curry that will have you fighting over leftovers!

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THE RECIPE: MFW FAST & EASY GREEN CURRY (serves 4)

WHAT YOU’LL NEED

• 4 Cups pre-chopped broccoli florets

• 2 Cups snap peas, tough end snipped off

• 1 Can coconut milk (look for a brand without additives like Trader Joe’s Organic)

• 1 tablespoon curry powder + more to coat chicken

• 1/2 Jar Thai Kitchen Green Curry paste

• 1 Teaspoon coconut sugar

• 1 Pound boneless skinless chicken breast (OR rotisserie chicken pulled off the bone if you’re really pressed for time!)

• Cauliflower rice or regular rice for serving

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DIRECTIONS

1. Cut chicken breast into 1 inch chunks, toss in a little curry powder, salt and pepper and set aside. (If you plan to use leftover or rotisserie chicken instead, simply chop into bite size pieces and set aside.)

2. Steam pre-chopped broccoli florets for 5-6 minutes then set aside uncovered.

3. Steam snap peas for 3-4 minutes until tender crisp then set aside uncovered.

4. While your veggies are steaming, bring the coconut milk to a simmer over medium heat in a medium sauce pan. Once the milk starts to bubble, add curry powder, curry paste, coconut sugar and whisk until incorporated. Turn the heat down to a low simmer.

5. Next, warm a large skillet over medium-high heat. Drizzle with heat stable cooking oil to coat then toss your chicken in and cook completely. (If using leftover or rotisseries chicken, toss the chicken in for 1 minute just until warm before moving onto the next step.)

6. Once the chicken is cooked, turn the heat down to medium and add your cooked veggies and coconut milk mixture. Stir to combine and cook over medium heat just until it’s bubbling around the edges and everything is warmed through.

7. Serve over rice of choice, cauliflower rice, zoodles or even a bed of steamed kale! 

NOTE: This curry sauce is so delish on any mixture of vegetables and protein, so play around with combinations of your favorites! In the winter I add baked squash, carrots, and sometimes sweet potato. In the summer we’ll do snow peas, peppers and summer squash!