Easy Thai Coconut Curry Chicken

For maximum efficiency:

1) Heat some oil (I included 1 T in the nutritional info below) in the pan -- olive, coconut, peanut, or high-oleic safflower oil all work well. Amount depends upon size of pan; you want a thin coating on the bottom.

Chop onion, and add.

Chop pepper and add. Stir. Cook until onion is getting soft, if it isn't already.

While that is cooking, chop the chicken.

Add the spices (including the salt). The amount will depend upon the spice. For example, with Penzey's Sate' Seasoning, I use about 4 t, but for a hot paste, more like 2 t. It just depends upon how spicy the blend is and how spicy you like your food. Stir until the you start to smell the spices.

Add the chicken. Stir until almost cooked through.

Add the coconut milk. (Note: this makes a fairly soupy curry. If you want it thicker, just add maybe 2/3 of the can.) Bring it to a boil, and simmer for 3 to 5 minutes.

Serving Suggestion: Serve over Cauliflower Rice .

Makes 4 servings Nutritional Information per serving (with onion and regular coconut milk): 404 calories, 30 gm protein, 12 gm carbohydrate, 4 gm fiber, 8 gm ECC , 27 gm fat. Very High* in Vitamin A, Vitamin B6, Viamin C, copper, magnesium, and selenium and phosphorus. High in pantothenic acid, riboflavin, thiamin, potassium, and zinc. Red pepper is one of the vegetables that is highest in antioxidants. Onions are high in quercitin.

*If food or recipe provides more than a whole day's minimum requirement of a nutrient, I count it as "very high;" more than one third counts as "high."