Coconut Chicken Thai Curry

tasteslovely.com

Melissa Weirauch

8 ounces boneless skinless chicken breast, chopped into 1″ pieces and seasoned with salt and pepper

2 tablespoons coconut oil, divided

2 zucchini, cut into ½″ x 2″ spears

1 red bell pepper, ribs and seeds removed, sliced

1 cup green onions, chopped (about 8 stalks)

half a yellow onion, sliced

1 teaspoon ginger paste (or 1″ piece of fresh ginger, grated)

2 cloves of garlic, grated or finely minced

2 tablespoons red thai curry paste

(1) 16 ounce can coconut cream (or coconut milk or light coconut milk. NOT coconut creamer like what you would use for you coffee.)

salt and pepper

red pepper flakes for garnish if you like it spicy

2 cups cooked rice (or cauliflower rice or a baked sweet potato for Paleo/Whole30), for serving

Directions at tasteslovely.com

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