Coconut Thai Curry Chicken

This high-protein meal is perfect for a chilly fall day. It can be modified to be protein-sparing by using light coconut milk. Enjoy!

Ingredients:

4 boneless, skinless chicken breasts, cut into bite-sized chunks

1 T coconut oil or butter

1 can organic coconut milk with no gums - I like Native Forest

1 C bone broth

2 C chopped carrots

1 t fish sauce

1 T wheat-free tamari or Braggs coconut aminos

1 t garlic powder

1-inch piece of ginger, peeled and minced, or 1 t ground ginger

1 t onion powder

1 t ceylon cinnamon

1/2 t turmeric powder (optional)

1 T dried cilantro leaves (not coriander seed)

1 t fish sauce (gluten free)

1 T dried Thai basil

Directions:

Heat a large cast iron pan on medium-high. Add the coconut oil or butter, chicken breast chunks, tamari or aminos, and ginger. Stir-fry until chicken is cooked through and onion is soft. Add all other ingredients and stir well. Simmer until the carrots are soft, about 20-25 minutes and serve.