We were supposed to have pesto chicken tonight. I bought fresh basil and lemons at the farmer’s market and pine nuts at the local hippie health food store. But when I went in the fridge to get the basil I realized I had not only put it on the top shelf in my haste to unpack the groceries, but shoved it in the back. Oh yes, I’m a giant ass.
So I looked quickly around the cabinet and saw this:
Unfortunately not organic, but look, nothing artificial.
So I decided to make chicken cutlets the primal way and serve them with some peppers stir fried with red curry paste and coconut milk. And it was AWESOME. It was quite spicy but if you prefer less heat to the curry. And it was easy. It’s even easier if you’re psychotic like me and buy 50 million peppers when they’re on sale, slice them up and bag them for a quick-grab stir fry medley.
Ok, here’s the official recipe.
What you need:*
2 chicken breasts
1 egg, beaten
1/2 c. coconut flour
2 tbsp coconut oil
3-4 cups stir fry veggies
1 tsp red curry paste (try yellow or green if red is too spicy for you)
1/2 cup coconut milk
What you do:
-Heat coconut oil in a skillet on medium-high
-Pound out the chicken till it’s about 1/2-inch thick
-Coat in beaten egg, then coconut flour
-Gently place in pan. Use splatter shield if you have one to prevent popping oil.
-Cook approximately 5 minutes on each side, until browned and cooked through (cut one in half if you’re a nutso like me and are always afraid of undercooking meat OR you could be smarter than me and use a meat thermometer to check internal temperature is 165 degrees F)
-While the meat is cooking, get to work on the veggies.
-Simply toss lightly with olive oil and cook on low until tender.
-Whisk curry paste and coconut milk together in a separate bowl and then add to veggies
-Simmer an additional five minutes.
-Serve as a side to the crusted chicken.
This was my portion because I wasn’t super hungry after my late afternoon snack, but feel free to pile up the veggies! No need to starve yourself, especially when it’s full of good, healthy vegetables.
*All of the recipes I will post here are made with organic, local meats and produce. I realize this isn’t an option for everyone so I won’t be repetitive in the ingredient list.