Yellow Chicken Curry
2 Tbsp olive oil
1 lb chicken sliced thinly (wheat/gluten free)
3 Tbsp shallots
2 Tbsp Thai yellow curry paste
1 can chicken broth (wheat/gluten free)
5 cups coconut milk
4 red potatoes diced
2 tsp sea salt 2 bell peppers
1 cup green beans 1 carrot peeled and sliced into matchsticks 1 zucchini washed & sliced into matchsticks
In a wok or large pot heat the oil over medium heat, add the shallots and sliced chicken and stir-fry until the shallots are a light golden color and the chicken is done.
Add Thai curry paste, half of the chicken broth and half of the coconut milk into the wok and stir well to incorporate the curry paste.
Finally add the rest of the chicken broth and coconut milk into the wok along with the diced potatoes, salt, peppers, green beans, and carrot and zucchini matchsticks.
Bring to a boil and then turn down to a low simmer for about 1 hour or until potatoes and carrots are tender.
Serve in bowls over rice.
Serves 6