Super Easy Curry!

picture courtesy of google images

chicken breasts (tofu would probably be delicious too!)
coconut oil
lemon pepper seasoning
1 can of coconut milk
1-2 tablespoons red curry paste
1/4 cup soy sauce
stir fry vegetables
short or medium grain rice, rinsed, and cooked

I used 3 frozen chicken breasts.  I thawed them out, trimmed the weird vein things and the fat and then rubbed them on both sides with lemon pepper and simmered them in a frying pan, with the lid on, on low in coconut oil until they were done.  Then I cut them into cubes and set them aside.

To make the curry sauce simply whisk the coconut milk, curry paste, and soy sauce on low heat until smooth.  Add whatever vegetables you like.  I used a bag of frozen stir fry veggies.  I let the veggies simmer in the sauce until the sticky rice was ready, so about 15 minutes, and then I added the already cooked chicken in to reheat it.  Pour it over the rice, and whaaalaaa, yummy curry!

There are so many fun things you could do with this.  Some people add cilantro, you can roast the veggies, try different meats.  The sky is the limit! (I really wanted to throw in a cliche motivational phrase!)