Thai Coconut Chicken

This was super easy to make. It is grain free, dairy free, gluten free, and paleo. It is a bit spicy, but the coconut milk calms the spiciness down. You can add whatever vegetables you want to the dish. you could probably even substitute the chicken for shrimp. I enjoyed it, as well as my husband.

Ingredients


Chicken breasts, boneless, skinless
Garlic, minced 
1/2 White onion, diced 
½ Cup of carrots, sliced into coins 
1 Cup of zucchini, sliced into triangles
1 Cup of spinach
1 Can of full fat organic coconut milk 
3 Tsp of thai green curry paste
½ Tsp of Himalayan salt 
Red Cabbage
Coconut oil

Directions

1. In a bowl combine the coconut milk with the green curry paste and set aside
2. Preheat a large skillet and melt the coconut oil in the pan
3. Cut the chicken breasts into cubes 
4. When the coconut oil is hot, drop the cubed chicken into the pan and add salt. Let the chicken cook for about 5 minutes on each side
5. Reduce the heat and add the carrots, onion and garlic. Cook and stir for 5 minutes
6. Next, add the zucchini and spinach
7. Continue to cook and stir for another 5 minutes
8. When the zucchini is golden, and the spinach almost wilted, pour in the coconut milk mixture into the pan and mix well
9. Simmer for minutes to reduce the coconut milk slightly 
10. When done cooking, place in a bowl and garnish with red cabbage