Ingredients
The following ingredients have 4 Servings
- 1 tablespoon coconut oil
- 2-3 tablespoons red curry paste (depending on how hot you like it)
- 1 teaspoon each: ground coriander and ground turmeric
- 3 chicken breasts (cut into bite-sized pieces)
- 2 cups chicken stock
- 3 tablespoons fish sauce (Whole30 compliant, if needed)
- 1 tablespoon honey (omit for Whole30)
- ½ red onion (chopped)
- 15 ounce can of coconut milk
- 3 large zucchinis (spiralized or cut into zoodles)
- Optional toppings: bean sprouts, cilantro, a squeeze of lime juice
Instruction
- Add the coconut oil and red Thai curry paste to a medium-sized pot over medium-high heat. Let the curry paste cook for 2 minutes then add the coriander and turmeric and cook for 1 minute more.
- Add the chicken, chicken stock, fish sauce, honey, and red onion and bring the pot to a boil. Reduce the heat and simmer for 15 minutes. Add the coconut milk and heat through.
- Add the zucchini to the pot and let it cook for 2 minutes, or until it is soft enough to twirl around a fork.
- Serve immediately and (if using) top with the optional toppings.
