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Veggie Packed Coconut Chicken Curry

This curry sauce is so delicious, it's incredibly easy to get all your veggies in!
Print Recipe
Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Servings 4

Equipment

  • 1 Large skillet
  • 1 Sharp Knife
  • 1 Cutting Board

Ingredients
  

  • 1 1/2 lb Chicken thighs
  • 2 1/2 tbsp Red curry paste
  • 1/4 c Chicken bone broth
  • 2 tbsp Tomato paste
  • 1 tbsp Fresh ginger grated
  • 3 cloves Garlic chopped
  • 1 can Coconut milk
  • 2 c Broccoli florets
  • 1 Whole Yellow squash chopped
  • 1 Whole Red bell pepper chopped
  • 1/4-1/2 tsp Salt to taste
  • 1/4 c Fresh cilantro Washed and chopped

Instructions
 

  • Heat avocado oil in a large skillet over medium heat. Mix in garlic, and sauté. Add chicken pieces, and cook for a few minutes until the outside is no longer pink.
  • Add in ginger, red curry paste, tomato paste and chicken bone broth. Cook for a few more minutes (approx. 5).
  • Add in all remaining ingredients except for cilantro, and simmer for 8-10 minutes, covered until chicken is cooked thoroughly and vegetables are tender.
  • Serve over rice or your grain of choice, and top with cilantro.

Notes

You could also add cauliflower rice to your regular rice to bulk up the veggies :)