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RECIPES
RECIPES
Thai Peanut Curry
INGREDIENTS
Curry:
¾ cup peanut butter
1 red bell pepper, diced
½ cup water
3 cloves garlic, crushed
2 tbsp low sodium soy sauce
2 tbsp thai red curry paste
salt, to taste
Veggies and Chicken:
3 broccoli crowns (1 large bunch
broccoli), washed and cut
6 medium carrots, cut diagonally
into ½” thick pieces
2 cloves garlic, crushed
2 lb boneless chicken breast,
cut into 1” cubes
1 tbsp coconut oil
salt, to taste
DIRECTIONS
Blend all of the curry ingredients in the Performance Blender until smooth. Fill
bottom of a large skillet with ¼ inch of water (if using a smaller pan, fill pan
with ½ inch water). Add carrots, garlic, and salt and cook over medium heat.
Once carrots are tender, add the broccoli.
Cover and steam until broccoli is cooked but still crunchy. Uncover veggies
and set aside. Sauté chicken in coconut oil. Cook chicken through and salt
to taste. Add veggies and curry sauce. Stir and bring to a light simmer for 5
minutes and then remove from heat.
Serve warm over rice.
