Ingredients:
1 cooked chicken breast, diced
1 can sliced water chestnuts
1 tbsp coconut oil
2 cups sugar snap peas
10 mushrooms, quartered
1/2 onion, sliced
1 can lite coconut milk
1/2 jar of green curry paste
1 package of kelp noodles
Green onion, soy sauce and sriracha for garnish!
Directions:
Heat coconut oil in a wide-medium, add in green curry and heat until fragrant. Pour in coconut milk and cook for 2 minutes. Add in onion, mushrooms, sugar snap peas and sliced water chestnuts. Let cook for 5-10 minutes until onion and mushrooms are softened. Add in dice the cooked chicken breast until warmed through, 1-2 minutes.
Serve over kelp noodles (or rice, rice noodles) and garnish with green onion, sriracha and soy sauce if desired. 2-3 Servings.
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