🔹Wash and thinly slice the peppers and snow peas. 🔹Peel and cube the potatoes. 🔹Slice the baby carrots.🔹Season all the veggies with salt & pepper.
🔹Cube the chicken & season with spices of your choice (I used salt, pepper, garlic powder, onion powder, & paprika). 🔹Put a large pot on med-high heat. Add enough oil to coat the bottom of the pot.
🔹Add the chicken and cook until brown/no liquid remains. Remove the chicken and set aside in a bowl. 🔹Add the wine & deglaze, scraping the brown bits of the bottom. Cook until wine evaporates.
🔹Add enough oil to coat the bottom of the pot , sauté all veggies except the snow peas and cilantro for 2 mins.
🔹Reduce heat to medium and add: coconut milk, cooked chicken, curry paste, and the stock. Cover and boil for 15 mins. Taste and season if necessary.
🔹Reduce heat to medium-low and cook until all veggies are softened. Add the snow peas and turn off the heat. Then add the cilantro. 🔹Serve alone, with brown rice, or quinoa.
Super delicious on top of brown rice!
- 1.0lb Chicken breast
- 2.0 Coconut milk (cans)
- 1.0c Snow peas
- 2.0c Baby carrots
- 2.0 Russet potatoes
- 2.0 Bell peppers
- 0.0c Wine (I used white zin)
- 3.0Tbsp Red curry paste
- 1.0c Stock (chicken or veg)
- 2.0Tbsp Fresh cilantro
- Salt (to taste)
- Pepper (to taste)
Charlotte, North Carolina