1mediumyellow crook neck squashhalved and sliced into half moons
1red bell peppercored, seeded, and cut into strips
1cupfresh or frozen corn1 large ear if fresh
13.5ouncesfull fat coconut milk
1/2limejuiced, about 1 tablespoon (plus lime wedges for serving)
1/4cupfreshly chopped cilantroplus more for serving
salt and freshly ground black pepperto taste
Heat the coconut oil in a Dutch oven or large saute pan over medium heat. Add the onion and cook for 3 minutes until softened.
Add the chicken and 1/2 tablespoon curry powder and saute for 4-5 minutes until almost cooked through.
Add the garlic, ginger, zucchini, yellow squash, bell pepper, and corn and saute for 2 minutes.
Add the coconut milk, remaining curry powder, salt, and black pepper, to taste and bring to a boil. Reduce heat to medium low and simmer for 10 minutes or until the vegetables reach the desired doneness.
Remove from heat and add the lime juice, cilantro, and adjust the seasoning if necessary. Serve over the Village Harvest Organic Protein Blend with additional lime wedges and cilantro if desired and enjoy!
*The easiest way to grate fresh ginger is to freeze the entire ginger root in a zip top bag and grate what you need with a Microplane grater peel and all!
**Add more curry powder for more curry flavor, or substitute with Thai red curry paste. Add thinly sliced Thai red chile pepper for some heat.
Make this meal vegetarian by substituting the chicken with chickpeas or tofu.
Substitute the veggies I've used with any of your favorites.
This meal may be made in advance and stored in an air tight container in the fridge and freezes very well! It makes great leftovers and is great for meal prep lunches!