THAI CHICKEN CURRY STIR FRY

 

This meal has just a little of everything in it to please your palate, satisfy your appetite and pamper your budget.If you close your eyes and inhale the intoxicating aroma you can almost imagine yourself on a vacation in Bangkok….

Ingredients:

• One large organic, free range chicken breast – sliced into small strips
• Medium onion, diced
• Shitake/maitake mushrooms, sliced
• Spinach leaves (small bunch-washed and dried)
• Broccoli
• Asparagus
• A few slices of carrot
• Snap or snow peas
• Water chestnuts, sliced
• Small handful coconut flakes
• Sesame oil (may also use hot pepper sesame oil) and maybe a little coconut oil
• Whole (full fat-not “lite”) coconut milk *
• Celtic Sea salt
• Grated ginger (to taste)
• Minced garlic (one clove or to taste)
• Organic yellow curry powder

Directions:

Start with the onions and mushrooms over medium heat using coconut and sesame oils until browned slightly, then add chicken, garlic, ginger, then other veggies (spinach last).  Stir/sauté until brightly colored and still crisp.

Add sliced water chestnuts, coconut flakes and curry powder to taste

Add whole coconut milk

Stir/fold together, heat and serve!  Good for 4.

* Note:  For those of you concerned about BPA, guar gum or xantham gum:

The brand Native Forest has an organic coconut milk packaged in a BPA free can. The trace amount of guar gum used (in my opinion) is fairly negligible and not of any significant concern (unless someone has an unhealthy gut or digestive issues like SIBO – small intestinal bacterial overgrowth). 

If someone suffers from GI symptoms in general (especially IBS), you can go to www.importfood.com and order the Aroy-D all natural coconut milk or cream in a carton (no BPA, guar gum or xanthan gum added).

You always have the option of making coconut milk from scratch as well.