Looking to spice up your dinner? I love making this one pan meal for dinner. You can make it as spicy or non spicy as you want. It’s a fairly easy recipe to follow and cooks up really quick as well.
I’ve been looking for ways to incorporate the LonoLife thai curry into more of my meals and I think I have a winner here!
Try it yourself and let us know how you like it!
- 8 ounces boneless skinless chicken breast, chopped into 1″ pieces and seasoned with salt and pepper
- 2 tablespoons coconut oil, divided
- 2 zucchini, cut into 1/2″ x 2″ spears
- 1 red bell pepper, ribs and seeds removed, sliced
- 1 cup green onions, chopped (about 8 stalks)
- half a yellow onion, sliced
- 1 teaspoon ginger paste (or 1″ piece of fresh ginger, grated)
- 2 cloves of garlic, grated or finely minced
- 2 tablespoons red thai curry paste
- (1) 16 ounce can coconut cream (or coconut milk or light coconut milk. NOT coconut creamer like what you would use for you coffee.) mixed with ¼ cup of LonoLife Thai Curry Bone Broth.
- salt and pepper
- red pepper flakes for garnish if you like it spicy
- 2 cups cooked rice (or cauliflower rice or a baked sweet potato for Paleo/Whole30), for serving
1. Heat a wok or your largest skillet over high heat. Add 1 tablespoon coconut oil and cook the chicken breast until golden brown and cooked thru, about 8 minutes, stirring occasionally. Transfer the cooked chicken to a plate.
2. With the heat still over high, melt another tablespoon of coconut oil in the wok. Add in all the vegetables and season with salt and pepper.
Cook the vegetables until starting to brown slightly on the edges, but still crisp tender, about 6-8 minutes, stirring occasionally. Add the garlic and ginger, cook for 30 seconds until fragrant. Add in the thai curry paste and stir to combine
Mix ¼ cup warm water with ½ of the LonoLife Thai Curry Bone Broth packet. Add in the coconut milk and stir to combine. Add the chicken back in, and cook for another few minutes until heated thru.
3. Spoon the coconut chicken thai curry over rice (or cauliflower rice) and serve warm. Top with red pepper flakes if you like more spice.
4. Leftovers will keep in an airtight container for 3 days.