Chicken and Vegetable Coconut Curry

While I get my sh** together and decide on my next drop-in destination, I thought I would share one of my favorite, simple, and Paleo-friendly recipes.

Chicken and Vegetable Coconut Curry

What you'll need:

2 tablespoons coconut oil, divided in half

1 large sweet potato, cut into 1/8-in. (thin) half-moons
1 small onion, chopped
A whole bunch of garlic - I like a lot but it should be your taste
1 jalapeno, thinly-sliced
1 pound boneless, skinless chicken breats, cut into bite-sized pieces
Salt and pepper
Frozen vegetables, warmed up in the microwave and drained - whatever kind you like!
1 ½ tbsp. curry powder
½ cup full-fat coconut milk
¼ cup fresh basil leaves, thinly sliced

How to make it:

1. Add 1 tbsp. coconut oil to a large non-stick skillet and heat on med-high heat.
2. Add your sweet potatoes and saute until they begin to soften but not so long that they turn to mush.  Then remove them from the pan and set aside.
3. Add the remaining 1 tbsp. of coconut oil to the pan, still heating on med-high heat.
4. Add the onions, garlic, and jalapeno slices and saute until the onions become translucent.
5. Sprinkle the chicken with salt and pepper and then add to the skillet.
6. Once the chicken is cooked through, toss in the vegetables and sweet potato.
7. Saute until everything in the pan is warm and then add your spices.
8. Stir to cover and then pour in the coconut milk.
9. Bring to a low boil and then lower the heat.  Let the curry thicken for several minutes and then add the basil.
10. With the basil added, heat for 2-3 more minutes then plate it up and enjoy!  Be care, it's probably hot :)

*I'll add a picture the next time I make it!