Chicken Curry Cabbage
Submitted by David Weaver on Fri, 01/01/2010 - 11:08am
This is my new favorite super easy recipe!Ingredients:
3 large chicken breasts
1/2 small red cabbage
1/2 small green cabbage
2-3 medium carrots
2 cans coconut milk
2 tbsp red curry paste (You can always make your own, but "A Taste of Thai" was quite delicious.)
1. Cook up the chicken breasts in skillet or oven. Make EXTRA and put the rest in the refridgerator for later.
2. While the chicken is cooking, chop up the cabbage and carrots.
3. If using the same pan to cook everything, remove the chicken from the pan. Pour both cans of coconut milk and the red curry paste into the pan. Mix up the curry with the coconut milk.
4. Add the veggies to the coconut/curry mix.
5. Cook the veggies to desired doneness.
6. Chop up the chicken.
7. When the veggies are getting close to being done, add the chopped chicken to the mix. Stir and simmer to let the chicken soak up the flavor.
8. Makes 4-8 servings depending on how much you eat!
Recipes
Cinnamon Muffins
These are a delicious alternative to cinnamon rolls for a quick addition at breakfast or part of brunch!
Ingredients:
Muffin mix-
2 1/2 cups almond flour
1 tablespoon coconut flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1/2 cup plus 1 tablespoon coconut milk
1/2 cup honey
Glaze-
2 tablespoons honey
1 tablespoon ground cinnamon
1 tablespoon melted butter
Directions:
Preheat oven to 325 degrees F. Mix together all the dry batter ingredients. Add the wet batter ingredients and mix well with a whisk. Pour batter evenly into twelve muffin cups.
Bake for 20-25 minutes or until golden brown.
Mix all the topping ingredients in a separate bowl, and drizzle over the muffins.
*Recipe has been modified from original recipe from tropicaltraditions.com
