SUPER Easy Curry Recipe

When it comes to week night meals in our household, quick and easy are SO key! This is an easy go-to recipe of mine because you can really adjust it depending on what you have in the fridge. For this particular recipe I used lean ground turkey, a veggie pack from Trader Joe's that included pre-cut onions, asparagus, and mushrooms. To add some more greens (because you can never get enough of those!), I also cut up a package of brussels sprouts and added some kale. You can use chicken instead of turkey, or any of your favorite vegetables. You can also use chicken broth instead of vegetable broth. This is the most forgiving recipe ever! 
Here are all of the ingredients I used pictured below: 

 
Ingredients:

• Lean Ground Turkey (or chicken if you like)
• 1/4 cup of broth (veggie or chicken) - can add a little more if you have a TON of veggies like me 
• Unlimited veggies of your choice 
• 1 16 oz can of coconut milk (Thai Kitchen organic lite coconut milk is my favorite) 
• 1-2 tablespoons of curry paste (green Thai kitchen paste if my favorite) 
• Salt and peper to taste

Directions:

1. Cook protein all the way through on medium heat with 2 tablespoons of olive oil and salt and pepper 
2. Add in your broth and veggies and cook until broth evaporates and mixture is cooked through 
3. While veggies and protein simmer, boil 1 can of coconut milk in a small pot 
4. Add curry paste to coconut milk and stir. Reduce heat and let it simmer for about 5 minutes 
5. Add curry mixture to the protein and veggies and let it all simmer a 2-3 minutes longer 
6. Add salt and pepper to taste. We love to pour the mixture on top of some brown rice :) Enjoy!