Thai Red Curry Chicken

This Thai Red Curry Chicken recipe is a perfect family and budget-friendly meal that's quick and delicious. Better yet, it's clean, loaded with fresh vegetables, plus it's gluten, dairy, and soy free. Throw this together on a busy weeknight and you're sure to have the whole family begging for more!

Eat Clean Recipe: Thai Red Curry Chicken

Ingredients:

• 1 pound boneless, skinless chicken breast (organic, free-range preferred)
• 2 1/2 Tbsp Thai Red Curry Paste
• 1 Tbsp Coconut Oil
• 1 Can (14 oz.) Light Coconut Milk for a thicker consistency use Regular Coconut Milk - note, using regular coconut milk will add about 100 calories per serving due to the higher fat content
• 1 tsp Fish Sauce (vegans/vegetarians - use 2 tsp Coconut Aminos)
• 2 tsp Truvia Brown Sugar Blend
• Juice of 1/2 freshly squeezed Lime
• 1/2 Cup Chopped White Onion
• 1 Cup Organic Broccoli
• 1 Sliced Red Bell Pepper
• 1/2 Cup Snow Peas
• 1/2 Cup Sliced Leeks
• Half a Handful of Thai Basil with purple stems removed (our local store refers to this as "Taiwan Basil".  If you can't find Thai Basil, Italian Basil will be fine)
• Options - add extra fish sauce or coconut aminos for flavor, if necessary.  Also, consider garnishing with fresh green onions.

Directions:

1. Cut chicken breasts into small, bite-size pieces
2. Cut red bell pepper, onion, leeks, and broccoli
3. In a deep pan (Wok style) under medium-high heat, stir coconut oil and red curry paste for 30 seconds or until all coconut oil is blended with curry paste
4. Add 1/4 cup coconut milk, brown sugar, lime juice, fish sauce (or coconut aminos), and onion. Stir for 1 minute on medium-high heat until well-blended.
5. Add chicken and all but 1/4 cup of the coconut milk, cook for 6 minutes on medium-high heat, stirring frequently.  Note - let mixture come to boil around the 6 minute mark
6. Add broccoli, bell pepper, snow peas, leeks, and Thai basil, and remaining coconut milk.  Cook on medium-high heat for 3 minutes.
7. Let boil for 60 seconds.
8. Serve and enjoy!

Makes 4 servings.

Macros (per serving):

• Calories - 230
• Fat - 10g
• Carbohydrates - 10g
• Protein - 25g

Chili Smothered Baked Sweet Potatoes

So you made a pot of chili, but now the family isn't sure if they can eat chili more than one night this week, right? Well no problem! They (and you) don't have to feel like left-overs are drab! Make these Chili Smothered Baked Sweet Potatoes and they will be asking you to make chili just so they can have these babies!

Here's how you make them:

1. Grab your favorite chili recipes, or one of ours:

   - Chicken Chili

   - Low Carb Chicken Chili

   - Bison Chili

   - Southwest Style Bison Chili with Quinoa

2. Bake sweet potatoes in the oven (they are sweetest this way, but the microwave will work if you are in a pinch!). Here's a tutorial on the Restaurant Style Baked Sweet Potato.

3. Top your sweet potato with warm chili and add your favorite toppings. Some suggestions:

   - Organic Shredded Cheese

   - Chopped Green Onions or Chives

   - Dollop of Greek Yogurt (healthier alternative to Sour Cream)

   - Sliced Jalapenos

4. Enjoy!

Healthy Coconut "Fried" Rice

Healthy Coconut "Fried" Rice

Ingredients:

• 2 cups cooked brown rice
• 1 Tbsp coconut oil
• 1/2 cup liquid coconut aminos
• 1-2 cups organic mixed vegetables (we used frozen)
• 1/2 cup onion, chopped
• 2 whole organic eggs, scrambled

Directions:

1. Scramble eggs and set aside

2. Add coconut oil and heat pan

3. Once pan is heated add cooked brown rice (careful, this will stick to the bottom)

4. Add mixed veggies and onion

5. Add coconut aminos and eggs

6. Consistently stir until everything is heated together 

He and She Tip:

Add tuna or chicken to your rice for a complete meal!

Enjoy!

- Whitney