Ingredients
- 1 tablespoon coconut oil
- 2 cups broccoli cut into small florets
- 1 cup carrots sliced
- 1/2 cup onion diced
- 1 red pepper thinly sliced or roughly chopped
- 1 1/2 tablespoons red curry paste
- 1 tablespoon fresh garlic minced
- 2 teaspoons brown sugar or coconut sugar
- 2 teaspoons salt
- 1/2 tablespoon fresh ginger minced
- 1 can fire-roasted diced tomatoes (14.5oz)
- 1 cup chicken broth
- 1 teaspoon fish sauce
- 8 ounces chicken breast thinly sliced
- 1 can full-fat coconut milk (14.5 oz)
- 2/3 cup cilantro roughly chopped
Instructions
- Heat the coconut oil in a large pot on medium-high heat. Once melted, add in the broccoli, carrots, onions, and red pepper and cook until they begin to soften, about 5 minutes.
- Add in the paste, garlic, sugar, salt, and ginger and cook until fragrant, about 2 minutes.
- Add in all the remaining ingredients except the coconut milk and cilantro and stir to combine.
- Bring to a boil. Once boiling, reduce the heat to low, cover the pot and simmer until the chicken is cooked, about 20 minutes.
- Remove from the heat and stir in the coconut milk and cilantro.
- DEVOUR!
