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Veggie Chicken Thai Curry

Ingredients

• 2 tblspn avocado oil
• 1 large onion, sliced
• 6 garlic cloves
• 1 thumb-sized fresh ginger, match-sticked
• 4 tblspn Thai curry paste (red or green is fine)
• 4 tblspn fish sauce
• 400ml can coconut milk
• 1 cup water
• 2 tblspn turmeric root and lemon grass paste (or sub ½ tsp turmeric with zest of ½ a lemon)
• 2 chicken thighs, sliced (optional)
• ⅓ cup smooth peanut butter
• ¼ Napa cabbage (or any type, bok choy too)
• 1 sweet potato, peeled and diced or 1 daikon radish to cut on carbs
• 2 celery sticks, diced
• ⅓ of a head of cauliflower flowerettes
• 12 baby tomatoes
• 2 small carrots, cut into medallions
• ANY veggie alternatives you’d like to add
• 2 diced chillies

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