I am a big fan of curry. It is full of vegetables and herbs that help to reduce inflammation, it is great leftover (sometimes even better than the first meal), and it can be made simply or more complex given the time you have. Check out my simple weeknight chicken curry recipe below. It is easily something you can make vegetarian or pescatarian.
If I have all of the extra herbs and spices I add them, if not, I don’t. I have included them here, but the recipe is still great without them.
1.5 lbs boneless skinless chicken thighs cut into 2-inch squares
1 jar Thai Kitchen Green Curry Paste (I usually have an extra jar on hand to add more spice if needed)
1 box or can full-fat coconut milk (7-8 ounces)
1 tablespoon coconut oil
2 zucchini sliced in rounds
2 yams chopped in 2-inch squares
1 onion finely chopped
2 carrots chopped in 1-inch slices
4 baby Bok Choy rough chopped in 1-2 inch pieces
2 cups broth (chicken or vegetable) or water + more water
1 inch chopped or grated fresh ginger
1 inch chopped or grated fresh turmeric
1 stem lemon grass
2 cloves minced garlic
1 bundle of cilantro chopped
Salt and pepper to taste.
Add coconut oil to the pan. Add chicken, onions, herbs and Green Curry Paste. Stir and cook until chicken has browned on both sides.
Add the yams, and other vegetables. Stir to spread the flavors around. Add the broth and coconut milk. Add water to cover the vegetables.
Simmer for 30-40 minutes until chicken is done and everything is falling apart.
Season with salt and pepper as needed.
Serve over rice, millet or just plain. You can add sriracha or more curry sauce if you like it spicier.