Once I developed this curry recipe, I truly could not stop making it. The peppers and onions add the most flavorful base to the chicken and the coconut cream sauce is heavenly. During Whole30 when you’re looking for some filling comfort food, but need a new unique flavor – curry it is. I used to be intimidated to make curry because I thought the spices would be hard to find (and truly replicate as authentic), but I found a tube of curry paste is a total game-changer. The paste has all the spices and seasonings you would want to individually include separately, but it’s all pureed together so you can add one spoonful at a time to dishes.
I like to include peppers, onions and chicken thighs in this recipe, but have made it a dozen times with all different veggies or proteins. The base can be adapted with anything you have in your fridge! Trader Joe’s sweet potato noodles or butternut squash zig-zags are both excellent in this. Mushrooms, carrots and garbanzo beans (if you’re not doing Whole30) are a few other favorites. If you feel like meal-prepping and making this ahead of time, you can even keep individual portions ready in the freezer to grab in a pinch on the way to work or defrost when you get home and need a quick dinner!
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