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Thai almond chicken curry
Prep Time
20 mins
 

(Paleo, Whole30, gluten-free, dairy-free)

Servings: 6
Ingredients
For the sauce
  • 1 clove garlic minced
  • 3 tbs lime juice
  • 14 oz can full fat coconut milk
  • 1/4 cup almond butter
  • 1 tbs coconut aminos
  • 2 tbs ground ginger
  • 2 tsp red curry paste
  • 1/4 tsp chilli powder
For the rest
  • 2 chicken breasts cubed
  • 1 cup zucchini chopped
  • 1 cup pumpkin diced
Instructions
  1. Preheat the oven to 400F.
  2. Pour all ingredients for the sauce in either a blender or food processor and blend until smooth and well combined.
  3. Pour into a baking pan (8 x 12" or similar) and add chicken and other vegetables. Mix until all vegetables coated by the sauce.
  4. Cover the dish with foil and bake for 35 minutes. Remove the foil, stir and bake for another 5-10 minutes.
  5. Allow to sit for 10 minutes before serving.