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One Pot Thai Coconut Chicken & Vegetables

Ingredients

  • 2 tbsp olive oil extra virgin
  • 1/2 diced onion medium
  • 1.5 pounds chicken tenders (organic & farm-raised)
  • 1 chopped zucchini
  • 1 chopped yellow squash
  • 2 chopped bell peppers any color (I used red)
  • 2 chopped broccoli heads
  • 1.5 tbsp fresh ginger minced
  • 2 cans unsweetened coconut milk
  • 1 jar thai kitchen red curry paste

Instructions

  • Gather all ingredients and wash produce
  • Dice onion, mince ginger, chop all veggies
  • In a dutch oven pot over medium heat, add olive oil and onion. Sauté for 1 minute.
  • Add chicken tenders and brown on each side for approximately 2 minutes a side.
  • Add all remaining ingredients and stir well.
  • Put in 375F preheated oven and cook for 35 minutes. Remove and enjoy!
  • Eat alone as a stew that is gluten-free, paleo, whole30 friendly. Or serve with toasted bread, cauliflower rice or my personal favorite - jasmine rice. Cook rice separately.