Chicken, Chickpea and Veggie Red Curry (Shoup)

The perfect clean out your fridge dish! Nearly any veggies work in this recipe. I have made it without the chicken and added an extra can of chickpeas. Once I made it with only half a bag of frozen peas, a leftover sweet potato I had and a sad looking bag of spinach – it was still very good. Honestly, it’s the fresh addition of cilantro or basil and lime juice at the end that adds brightness to the dish. I hope you come up with your favorite veggie combo or get that fridge cleaned out with this dish!

2 tbsp coconut oil

1 large onion, medium dice

1 lb boneless, skinless chicken breasts, thinly sliced

4 cloves garlic, minced

2 inch piece of fresh ginger, minced

1 to 2 tbsp red curry paste I like Mae Ploy brand but it can be a bit spicy- 1 tbsp is a good place to start

2 cups medium dice of any veggie/combo: red bell pepper, zucchini, eggplant roasted kabocha squash can be added once the mixture is slightly thickened

1 13.5 oz canned chickpeas, drained and rinsed

1 14 oz can of full fat, unsweetened coconut milk

2 tbsp reduced sodium soy sauce

2 tsp fish sauce I like Red Boat brand

1 tbsp coconut sugar

1 tsp dried basil

1 lime, squeezed

2 tbsp fresh cilantro, chopped

Directions at foodfamilyfriends.com

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