This is an Instant Pot recipe (if you don’t have one, you should get one), but can easily be made on the stove.
To make vegetarian, omit the chicken and add more of your favorite veggies — green beans, bell peppers, carrots would all be good
INGREDIENTS serves 6-8
1 tbsp. coconut oil
1 onion, sliced
2 cloves of garlic, minced
1 lb. boneless, skinless chicken thighs or breasts or mix, sliced thinly (or 2 cups additional veggies)
1 large yellow squash, sliced 1/2 in. thick
1 large zucchini, sliced 1/2 in thick
2 medium Japanese eggplants, sliced 1/2 in thick
1 large tomato, chopped
1/2 can (approx 1 cup) canned coconut milk
2 – 3 tbsps. red or green curry paste (depending on your heat preference)
2 tbsps. fish sauce
1 tbsp. coconut aminos
1 tbsp. coconut sugar (this is “traditional” but leave it out and see how you like it — save your sugar for dessert!)
2 tbsps. sliced basil leaves
2 green onions, chopped (for garnish)
Turn Saute function on. Heat coconut oil, add onions and begin sauteing, mince garlic into the onions and stir. Add chopped chicken, season with salt and pepper, and stir. Let cook while you are chopping the rest of your vegetables, adding them to the pot and stirring as you go.
Add in all sauce ingredients (coconut milk, curry paste, fish sauce, coconut aminos) and stir to combine. Turn off saute function. Put lid on and seal. Turn “manual” pressure on. Adjust cook time to 10 minutes.
When finished, allow slow release. Remove cover, add chopped basil. Serve (over rice or coconut rice) sprinkled with scallions.
To saute on stove, follow same order, allowing to simmer until everything is cooked through and sauce is slightly reduced.
I’d love to know what you think!
May your days be truly delicious and satisfying!