Spicy Coconut Curry Chicken-Whole30

4 free range chicken breasts cut into 1 inch pieces

1 red sweet pepper cut into slices

1 can whole fat coconut milk

3 fresh garlic cloves minced

2 tbsp coconut oil 

2 tbsp coconut aminos

1 1/2 tbsp fresh ginger

1 tbsp fish sauce

Juice of 1 lime

1 tsp curry powder

1 tbsp homemade sriracha or hot sauce

Cilantro for garnish

Himalayan salt and pepper

1. Heat oil in large sauté pan. Add chicken seasoned with Himalayan salt and garlic. Sauté till almost cooked through. Add sweet red pepper last few minutes. 

2. Add ginger, curry, coconut aminos and fish sauce to chicken. Mix well. 

3. Slowly add coconut milk and bring to a simmer. Add sriracha last and top with lime juice before serving. 

4. Serve with cauliflower rice for paleo or whole30 and garnish with cilantro. 

Enjoy!!