For those of you still on your Whole30, here is another super easy, and SUPER tasty recipe that will see you through a couple meals and doesn’t take much to whip up after a busy day. Oh and apologies for the blurry photography – just a testament to how rushed I’ve been this week!
Our Whole30 is going well – Sham is being super strict and is feeling awesome as a result. I’m doing a “pregnant-woman version” which means I am including high quality grassfed dairy, which I feel is a valuable source of fat-soluble nutrients (very important when growing a human being from scratch).
This recipe is perfect for a flavorful Whole30-approved meal!
I don’t eat curries often, but every time I have Thai green curry I wonder why I don’t have it more frequently. It’s one of those super comforting, warming foods that makes it easy to cram in the veggies, protein and fat all in one dish. And it works with whatever veggies and protein you prefer or happen to have on hand. For this recipe I used already prepared Thai Green Curry Paste. It has super clean ingredients and I just wanted to save time, but you can go ahead and make yours from scratch if you feel adventurous.
So here you go.
- 2 Pasture-raised chicken breasts - cubed
- 1 Head broccoli - chopped
- 1 Handful mangetout
- 1 Yellow squash - chopped
- 1 Handful shredded purple cabbage
- 2 Leaves kale
- 1/2 Onion - finely chopped
- 2-3 Cloves garlic - minced
- 1 Can full-fat coconut milk
- 1-2 Tbsp Thai green curry paste
- Salt & Pepper
- Coconut oil for the pan
- (Please note, the quantities of all of the veggies can vary depending on what you like)
- 1. In a large skillet/wok melt a Tbsp coconut oil and sauté the onion until soft
- 2. Add minced garlic and cook for a minute before adding the chicken
- 3. Allow the chicken to cook through and throw in all the other veggies
- 4. After a couple minutes, add Thai green curry paste and stir throughout the veggies and chicken. Also had salt and pepper
- 5. Pour in coconut milk, bring to a simmer and cover the pan, allowing it to cook for half an hour or so
- 6. Serve with cauli-rice or fried plantains