It’s officially winter here in So Cal because dipped below 60F. I know, it’s pitiful. That’s what happens when you grow up in New York and Colorado but let the warm sun of Cali let your bones get soft.
This is what I call Curry in a Hurry and it’s everything you need in a warming dish. Color for the eyes, flavor for the tummy and nourishment for the soul. So fragrant and tantalizing! Serve it on a bed of black rice for the perfect comfort meal.
And don’t forget to wash all ‘dem veggies with Eat Cleaner Fruit & Veggie Wash to remove toxins, chemicals and viruses.
Recipe From my book.
Curry in a Hurry
MAKES 4 TO 6 SERVINGS
The beautiful part is, curry becomes so unintimidating when you see just how easy and quick this is to pull together.
- 1 tablespoon raw coconut oil
- ¼ cup green curry paste
- ¼ cup red onion, diced into rings then cut in half
- 1¼ to 1½ pounds chicken breasts (see Notes), cleaned and cut into bite-size cubes
- 1 cup low-sodium vegetable broth
- 1 (14-ounce) can unsweetened full-fat coconut milk
- 2 cups mixed vegetables (see Notes)
- ½ teaspoon kosher salt
- ½ teaspoon ground white pepper
- Cooked brown or black rice, for serving
- Optional: 1 teaspoon red chili paste for heat
- In a large heavy-bottomed skillet, melt the coconut oil over medium heat. Add the curry paste and cook until fragrant, about 2 minutes. Add the onion and cook, stirring, until translucent, 2 to 3 minutes.
- Add the chicken and cook, stirring, for 2 to 3 minutes. Add the broth and coconut milk and bring the mixture to a boil. Reduce the heat to medium and add the vegetables. Season the mixture with the salt and white pepper. Cook for 10 minutes, or until chicken is cooked through and the sauce has reduced by at least one-third.
- Ladle the curry over individual bowls of brown or black rice and bask in the glow of the heat.
Omit meat for veggie option. For the mixed veggies, try a combination of at least two of the following:
- Bell pepper, halved crosswise and sliced into ½-inch-thick strips
- Japanese eggplant, cut into ½-inch cubes
- Cauliflower, cut into florets
- Zucchini, diced
- Japanese purple yams, cubed
- Bok choy, chopped