Chicken and Vegetable Curry

This is a fun recipe that has been tweaked and played with for over 9 years. When I first started a low-carb lifestyle, I was really looking for meals that would satisfy the different cravings that come along. I love Thai food; my family loves Thai food, and this recipe was born to sate those cravings. As with most of my recipes, I tend to make it in phases. I go from making this once a week, to phasing it out, to falling in love with it again.  

This recipe makes 11 servings. One serving is 1 cup. Calories per serving: 296; Fat: 18g; Carbs: 7.5g, Protein 26.3g; Sugars: 3.8g (no added sugar).

Start by prepping all vegetables and chicken. In large saucepan, heat olive oil and sauté chicken and sweet onion, and salt and pepper to taste over medium heat. While sautéing, add red curry paste, coconut aminos, ginger, and chili powder. Cook chicken all the way through. Add almond butter and sauté for 2 minutes.  Add vegetables and sauté another 2 minutes.  Mix in minced garlic, chicken bouillon, and coconut milk. In small mixing dish combine arrow root powder and cold water. Add arrow root mixture to saucepan and stir immediately. Taste and add salt and pepper as desired. Cover and simmer over low heat for 10-15 minutes; stir occasionally. Serve as a soup or eat over steamed cauliflower rice.

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Tessa Ludwig

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