Ingredients

• 2 chicken breasts, diced (preferably free range & organic)
• 1 red onion, peeled and diced
• 1 organic red bell pepper, diced
• 2 cloves of garlic, peeled and minced
• 3-4 tablespoons (60 ml) coconut oil
• 3-4 tablespoons green or red curry paste
• ½ - 1 can coconut milk (preferably from a BPA-Free can and without additives)
• Himalayan sea salt and freshly ground pepper, to taste
• 1 stalk lemongrass, cut into large & long rounds

Instructions

1. Place 4 tablespoons of coconut oil in a frying pan over medium-low heat. Once heated add the diced chicken. Add in the onions and peppers and stir until cooked.
2. Add in the curry paste to flavor the chicken. The coconut oil will help the curry to open its flavor.
3. Add salt and pepper to taste.
4. Serve the chicken curry on top of white cauliflower rice or add more coconut milk and use as soup