Thai Chicken Curry with Coconut Milk

Step 1

In a medium-sized pot, add 1 tablespoon of vegetable oil. Heat over medium-high heat until the pan is hot.

Step 2

Add garlic and onions, sauté over medium heat for 3 minutes, until tender.

Step 3

Add bell pepper, sauté for 2 minutes.

Step 4

Add mushrooms, sauté for 3 minutes.

Step 5

Add chicken, sauté for 4 to 5 minutes until cooked through.

Step 6

Add curry sauce and coconut milk to the chicken mixture. Bring to a boil then quickly reduce to a low simmer. Meanwhile, steam the remaining vegetables.

Step 7

In a steamer, cook sweet potatoes (7 minutes), carrots (5 minutes), zucchini (3 minutes) or until tender (will vary with size).

Step 8

Add steamed vegetables to the chicken mixture and stir to combine. Serve with rice or quinoa.