1 T. extra virgin coconut oil
2 frozen chicken breasts
1 can whole-fat coconut milk
1/2 sweet onion
1 yellow, green, or red pepper
1 zucchini squash
3 cloves garlic
1 bunch basil
4 sprigs thyme
2 tsp. freshly ground ginger root
2 tsp cayenne
1 T. curry
Salt and pepper to taste
Heat up a skillet and add coconut oil when the pan is hot.
Add frozen chicken brests.
Slice onions, pepper, and zucchini squash and add to the pan in a separate corner. Stir the veggies.
Grate your ginger root & add to the veggies.
Cook the chicken about 5 minutes per side.
When chicken is done, remove from the pan and dice.
Add the can of coconut milk to the veggies and stir in.
Add cayenne pepper and chicken. Stir together and enjoy.