Simple Thai Chicken Red Curry with Zoodles

• Gluten free

• Meat

  • 2 Chicken breasts

• Produce

  • 2 cloves Garlic
  • 1 cup Mung bean sprouts
  • 1 cup Mushrooms
  • 1 Onion
  • 1 Red bell pepper
  • 4 Zucchini [spiralized, medium

• Canned Goods

  • 1 can Coconut cream
  • 3 tbsp Red curry paste

• Baking & Spices

  • 1 Salt and pepper

Found on livingchirpy.com

Description

Ingredients

• 2 • chicken breasts [cut in to strips]
• 1 • onion [sliced]
• 1 • red bell pepper [sliced]
• 1 cup • mung bean sprouts
• 1 cup • sliced mushrooms
• 2 cloves • garlic [minced]
• 1 can • coconut cream
• 4 • medium zucchini [spiralized]
• 3 tbsp • red curry paste
• to taste • salt and pepper

Directions

• Using a large pan - sauté the onion and chicken in a little bit of lard/oil until the chicken is almost cooked and the onions are soft.
• Add the rest of the vegetables and cook to your desired tenderness.
• Pour in the the coconut cream and the red curry paste.
• Once the coconut cream comes to a boil and the curry paste is blended in, its ready!
• Garnish with fresh cilantro or basil.