Curry:
- 1 can organic coconut milk
- 2 tbsp Thai curry paste
- 1 dash cayenne pepper
- 1 dash stevia extract powder
stir together and bring to a boil for 30 seconds
turn off heat and set aside
In a saute pan, add 2 tbsp avocado oil and heat on medium/low heat. Add thinly sliced organic chicken, diced zucchini, mushrooms, onions, orange and yellow peppers until cooked through
Pour curry sauce over chicken and vegetables. Can serve over a bed of quinoa, cauliflower rice, or brown rice.
