Favorite Peanut Curry [GF] [Low Carb]

Ingredients

Rotisserie Chicken / Chicken Breasts

Broccoli

Carrots

Sweet Peas

Peanut Satay Sauce

Peanut Butter

Minced Garlic

Minced Ginger

Almond/Coconut Milk

Olive/Coconut Oil

Ground Coriander

Ground Cumin

Cilantro

Lime Juice

Soy Sauce (Bragg's Liquid Aminos for Gluten Free)

Sriracha -or- Red Curry Paste

Directions

1. Chop fresh veggies and chicken into bite size pieces, set aside.
2. Cover the bottom of the pan in oil and set to medium heat. Once hot, add a spoonful of garlic and ginger, stir constantly for about 5 minutes. Add a teaspoon of coriander, cumin, and about half a teaspoon of cilantro.
3. If the chicken needs to be cooked, add it at this stage, searing the outside until golden brown then turn down to low heat.
4. Add about a tablespoon of sriracha, peanut butter, soy sauce and about 2 tablespoons of the satay sauce, combine well in the pan. Allow to simmer for 3 or 4 minutes, then add about a cup of almond milk and a large spoonful of peanut butter. Stir to combine again and let simmer. Add the fresh veggies and allow the whole curry to simmer for about 10 minutes. if it gets too dry during simmering, add more milk or some Greek yogurt to keep sauce a good consistency.
5. Taste test! Add more sriracha for spice and some salt.
6. Serve hot with rice or Asian noodles and a fresh lime wedge or some ground peanuts! Yum.

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