Coconut Curry

My in-laws flew in from Las Vegas last night and decided to come up and watch the end of the auburn game with us. It was wonderful! We got to visit and eat delicious homemade curry. This is Evan's favorite dish lately and I am okay with that because it is easy, healthy and tastes awesome! Bill and Dorenda liked it too. This curry recipe is so versatile. You can easily change out the meat and vegetables to mix things up. You can also try green and yellow curry in place of the red. I have tried all three and red curry is my favorite. Enjoy!

COCONUT CURRY
Serves: 4-5
1 lb skinless, boneless chicken breasts, cut into bite size strips
1 1/2 large red bell pepper, chopped
1 large green bell pepper, chopped
1 medium onion, chopped
1 small head broccoli, chop florets into small pieces, discard stalk
8 baby portabello mushrooms, remove stems, dice heads
2 14 oz cans coconut milk, used full fat
4 tsp red curry paste
salt and freshly cracked black pepper
1 avocado, diced

Heat a large skillet over medium heat. Add 1 tsp coconut oil to pan. Add chicken to pan and cook chicken 2 minutes per side. Remove from pan to a plate.
Add additional 1 tsp coconut oil to large skillet. Add all vegetables to pan. Cook 5 minutes. Add coconut milk and curry. Stir. Bring to a low boil. Cook 10 minutes.
Serve top with cut avocado.