3lbsboneless skinless chicken breastsliced or diced
¼large sweet onion diced
3-4carrotspeeled and finely shredded or chopped in the Ninja Food Chopper
½red bell pepper sliced
3celery stalks diced
2cupschopped broccoli
2TBSolive oil
2tspThai Kitchen Red Curry Paste
1TBSCoconut Secrets coconut aminos
½tspground ginger
1 ½tspchili powder
1-2TBSalmond butter
1tspminced garlic
1tspBetter than Bouillonchicken
2-13.66ozcans of whole fat unsweetened Thai Kitchen coconut milk
1tsparrowroot powder
1TBScold water
*optional add a dash or two of red cayenne pepper to give it some spice
Instructions
Start by prepping all vegetables and chicken. In large saucepan, heat olive oil and sauté chicken and sweet onion. Add 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.
Notes
This recipe makes 11 servings. One serving is 1 cup. Calories per serving: 296; Fat: 18g; Carbs: 7.5g, Protein 26.3g