THAI CHICKEN CURRY

This Thai Chicken Curry is not only delicious, but it also has so many health benefits. This recipe is anti-inflammatory, it’s good for circulation and for your digestive system. Oh, and it’s also a great source of protein and fiber!

Ingredients

• 4 chicken breasts

• 1.5 tbs olive oil

• 1/2 sweet onion, chopped

• 2 cloves minced fresh garlic

• 1 tbs minced fresh ginger

• 1 tbs curry powder

• 1/2 tbs turmeric

• 1 red bell pepper (seeded and chopped)

• 2 tbs maple syrup

• 1 lime (juiced)

• 2 tsp organic arrowroot (optional)

• 1 (15 oz.) can coconut milk

• 1 tbs Braggs liquid aminos

• Salt, pepper, and garlic powder to taste

• Chopped fresh basil

• Brown rice

• Cilantro for garnish

Directions

1. Start by cooking the brown rice.

2. Season the chicken breasts with olive oil, garlic powder, sea salt and pepper, and sauté until golden brown (about 6 minutes on each side).

3. While chicken is cooking, start your curry sauce in a separate pan.

4. In separate pan, heat the olive oil over medium heat and sauté the onions until softened.

5. Add the garlic, ginger, curry powder and turmeric, and stir for about 1 minute.

6. Add a little water to the pan to scrape the bottom with a wooden spoon so that you can get all the flavors from your ingredients.

7. Add the red pepper, coconut milk, maple syrup, lime juice and liquid aminos with salt and pepper and garlic powder to taste. Let it heat for 15 minutes, stirring often.

8. After the 15 minutes, add the arrowroot and stir. The consistency becomes a little bit more like a gravy.

9. When the chicken is done, cut it into bite-sized pieces and add it to the sauce.

10. Once mixed with the sauce, serve your chicken on top of the rice.

11. For presentation and extra flavor, add cilantro as a garnish!

WATCH THE VIDEO FOR THIS RECIPE HERE