Thai Chicken Curry

This recipe also works well with tofu or fish like halibut or salmon.

Thai Chicken Curry
Makes 4 servings // 337 calories, 7 net grams carbs

1 tablespoon cold-pressed unrefined avocado oil
3/4 cup onion, thinly sliced
1/2 cup green onions, sliced on the diagonal
2 teaspoons Thai green curry paste
Pinch turmeric
1 14-ounce can Thai Kitchen unsweetened coconut milk
4-6 teaspoons fish sauce (nam pla or nuoc nam)
5-10 drops liquid stevia glycerite (or 1 T. maple syrup)
1 pound skinless boneless pasture-raised chicken breast halves, cut into thin strips (or tofu)
1 large red bell pepper, cut into strips
1/4 cup chopped fresh basil and cilantro (plus sprigs for garnish)
2 tablespoons fresh lime juice (plus wedges for garnish)

Heat the oil in a large saucepan over medium heat. Add onions and curry paste, plus a pinch or two of turmeric; stir until onions soften, about 2 minutes. Add chicken and brown. Add coconut milk and fish sauce; bring to boil. Add bell pepper; stir until chicken is just cooked through. Stir in chopped basil, cilantro and lime juice. Season to taste with salt and pepper.
Serve with cauliflower rice. Garnish with basil sprigs and lime wedges.

Additions: jalapeño to kick it up a notch; 1 cup snow peas or asparagus.