A few months ago I read a great book called It Starts With Food. Using a meal plan called the Whole 30, it’s a lifestyle of eating designed to reach optimal health, reduce inflammation in the body, and increase energy levels by eating real, unprocessed food. It’s quite a simple concept and something that I was really intrigued by. While I ultimately decided that I wasn’t ready to follow the entire Whole 30 plan, I did commit to eating fresh, natural food, more often.
Because the Mr. is the main chef in our house, I asked him to read the book as well. He too loved the idea of eating healthier and came up with this recipe based on the Whole 30 plan. This green thai curry has quickly become one of our faves. It’s delicious, savoury, and super easy to prepare. It’s the perfect mid-week meal and provides super yummy leftovers for lunch the next day!
- 2 boneless, skinless chicken breasts, cubed
- 1/2 red bell pepper, sliced
- 1/2 orange bell pepper, sliced
- 20 (approx.) snow peas, whole
- 6 oz coconut milk
- 2 tbsp green thai curry paste
- 1 tbsp coconut oil
- Sauté the chicken in the coconut oil over medium high heat until cooked through.
- Add the green thai curry paste to the cooked chicken and heat until fragrant, approximately 2 minutes.
- Stir in the coconut milk until a smooth sauce forms.
- Add the bell peppers and the snow peas.
- Turn the heat down to low and let simmer for several minutes, until the vegetables are tender, but still crisp.
- Serve hot.
- You can add different vegetables to suit your taste. Carrots, green peppers, broccoli, and asparagus are all great options.
- Prawns are a delicious substitute for chicken in this dish.
- If you are not following the Whole 30 plan, serve over jasmine rice.
Have you tried the Whole 30 plan?