Prep your tastebuds for a big bowl of juicy ground chicken, bell peppers and snap peas drenched in a coconutty, aromatic curry sauce you'll want to drink!
1lb. ground chicken preferably thigh (lean not extra lean)
2tbs.avocado oil
½oniondiced
2cloves garlicminced
2tbs. ginger pasteor 2 inch piece, peeled and minced
3tbs. red curry pasteI use Thai Kitchen
1can light coconut milk
1small bagsnap peas about 1½ cups; omit for Whole30
1 red bell peppersliced into strips
chopped fresh basil
salt + pepper
for serving
2cups riced cauliflower steamed or sautéed
Instructions
Start by heating 2 tbs. avocado oil in a wok, dutch oven or deep sauté pan over medium high heat. When hot, add ground chicken and season with salt and pepper. Brown for 2-3 minutes, breaking up with wooden spoon to smaller pieces.
Add diced onions and continue to cook until chicken is no longer pink, about 6 minutes total. Then add in minced garlic, ginger paste and red curry paste, stirring to combine. Cook for 2 minutes before adding in coconut milk.
Bring sauce to a boil then reduce the heat to a simmer for 10 minutes, stirring occasionally. Taste sauce and season with more salt + pepper as needed.
After sauce has simmered for 10 minutes, add bell peppers and snap peas and cook for 3-4 minutes to soften. Serve curry in bowls topped with chopped basil on its own or over rice!
Keyword bell peppers, cauliflower rice, coconut milk, red curry paste, rice, snap peas, stir fry, thai, veggie