Dr. Turner ND adapted this recipe last weekend at her cottage and wanted to share as it was super simple and satisfying. Enjoy.
three chicken breasts
1 to 2 large sweet onion chopped
4 – 6 cloves of garlic – minced
1 small jar green curry paste
2-3 tbsp frozen grated ginger
1 tbsp natural peanut butter or nay nut butter
1/4-1/2 cup of orange juice (optional)
2 small sweet potatoes cubed
1 – 1.5 cups frozen baby green peas
1-2 cans coconut milk – not light
1 package fresh spinach
Cook onions and spices until onions clear.
Then add grated frozen ginger (just stick a piece in the freezer, then peel the section you want to grate) – 2 – 3 tbsp I like lots but you make what you like. Add orange juice and coconut milk as well as peas and sweet potatoes.
In separate pan cook three chicken breasts in chunks – then add to mixture – add another can coconut milk and 1 package baby spinach
Optional: could add some whole cashews as well.
Let simmer as long as desired.
Serve in a bowl alone or topped with cilantro, on simple green salad with chopped baby tomatoes and cucumber, on rice or cauliflower rice.