Go Back
Print

Weeknight Chicken Curry

A quick, Paleo and Whole-30 recipe that will be on your table in 20 minutes!

Ingredients

  • 2 tbsp olive oil
  • 1 tbsp minced garlic
  • 1 med onion diced
  • 1 small red potato diced
  • 1 cup baby carrots diced
  • 1 lb boneless, skinless chicken tenders chopped
  • 1/4 cup coconut curry Sauce I used Yai Thai's
  • 1 tbsp red curry paste
  • 1 cup coconut milk
  • 1 tbsp scallions chopped

Instructions

  1. In a large skillet, heat olive oil over medium heat.

  2. Add diced onion, carrots, potato, and garlic to pan and saute for 10 minutes or until potato is tender.

  3. Add chicken tenders to pan and continue cooking for 10 more minutes.

  4. Add curry sauce and curry paste. Stir to combine.

  5. Slowly add in coconut milk till desired consistency has been achieved. You can add more or less coconut milk as you see fit.

  6. Top with scallions and serve hot.