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Makes 6 servings as a meal or 12 snack-sized portions
Gluten free and dairy free
2 tsp coconut oil or ghee
1 medium yellow onion, chopped
1 cup red pepper, chopped
1 ½ c mushrooms, trimmed and sliced
½ tsp salt
2 cloves of garlic, minced
1 tbsp fresh ginger, minced
1 – 3 tsp Thai green curry paste
2 medium sweet potatoes, peeled and cubed to ½ inch pieces
2 cups chicken broth (organic) or bone broth
1 can of coconut milk
1 ½ lbs. cooked, cubed boneless chicken (breast or thighs)
2 – 6 oz bags of baby spinach
2 tsp fish sauce (optional)
1 Tbsp Coconut Aminos (optional)
Juice of 1 lime
3 c. brown rice
2 – 3 Tbsp of fresh basil or cilantro (optional)
Variations: Switch green curry for Thai red curry. Use chopped kale or Swiss Chard instead of spinach, or substitute cauliflower rice for the brown rice.
This will keep in the fridge for 7 days.