Whole30 Thai Coconut Chicken
- 2lb Boneless Skinless raw Chicken (cut into bite-size pieces)- I like using chicken thighs.
- 3 Large Bell Peppers (thinly sliced)
- 1 Medium Onion (diced)
- 1 head Broccoli (cut into bite-size pieces)
- 1 head Cauliflower (cut into bite-size pieces)
- 1-2 cup Sugar Snap Peas (trimmed)
- 1 1/2 tablespoon Ginger (minced)
- 1 1/2 tablespoon Garlic (minced)
- 3 Small Carrots (peeled and shredded)
- 3 tablespoons Cilantro (freshly minced + more for garnish)
- Juice from 1 large Lime
- 1 can LITE Coconut Milk
- 1 heaped tablespoon Red Curry Paste
- 3 cups Chicken Broth
- Coconut Oil (about 2 1/2 Tbs total)
- Salt & Pepper (to taste)
- Butternut Squash Noodles. (This is NOT the same as spaghetti squash. You can buy this in the vegetable section in most grocery stores already cut into noodles. I buy it at Kroger.
- Prep the first set of veggies by washing and grating the carrots and ginger.
- Prep the other set of veggies by washing and chopping up the onion, peppers, broccoli, cauliflower, and garlic(mince); cut the ends off of the sugar snap peas.
- Cut up your raw chicken. (I used chicken thighs). – season with salt, pepper, and desired spice blend. (I like adding red pepper flakes)
- Heat one heaping tablespoon of coconut oil in a LARGE dutch oven or wok on medium/high heat. This recipe makes a large amount so get the biggest skillet you have. We used a wok (shown in pictures)
- Brown your chicken. Once chicken has been browned remove from pan and set aside onto a plate.
- Add more coconut oil to the pan
- Add the onions, peppers, garlic, ginger, and carrots. Stir and cook around 5-7
- Add the broccoli, coconut milk, broth, and curry paste. Stir thoroughly (especially with the curry paste) Keep in mind curry paste is spicy; you can always add more in later, but you cannot take it out.
- Increase the heat and bring to a boil. Then reduce to medium low and simmer for 15 minutes
- Squeeze in lime juice and snow peas and simmer for another 5 minutes.
- While everything is simmering, saute the butternut squash noodles in a separate pan. about 5-8 minutes or until soft
- Pour desired amount of the Thai coconut chicken mixture onto the butternut squash noodles (or rice) and top with fresh cilantro. Serve and ENJOY!