Easy Chicken Curry

I love a good spicy curry - but I rarely will go out to eat it because often it's calorie laden and it can be anxiety provoking to divert my curry from gluten-esque naan bread everywhere. On New Year's Eve my good friend Michelle made a great Chicken Curry for dinner and tonight I finally tried out a similar recipe for myself. It was so tasty and easy to make....highly recommended :) Thanks Michelle!!

Easy Chicken Curry

serves 4

Ingredients:
- 3 good sized boneless skinless chicken breasts, chopped into bite-sized cubes
- approx 4-6 cups of chopped veggies (tonight I used cauliflower, green beans and zucchini - but you could use sweet peppers, asparagus, broccoli, carrots, or whatever else you have on hand)
- 1 onion chopped
- 3-4 cloves of garlic chopped finely
- 1-2 tsp extra virgin olive oil
- 2 tbsp red curry paste (I cheated and used the pre-made paste - I find making curry completely from scratch requires a lot of ingredients that I don't often have on hand and it's one thing that, for me, is worth saving effort on!)
- 2 tsp fish sauce
- 2 tbsp soya sauce (mine was gluten-free)
- 1/4 cup natural peanut butter
- 1 tbsp Splenda brown sugar
- crushed chili peppers (to taste)

Directions:

1) Sautee onion & garlic in a wok/large pan on high heat with olive oil until onion is browned, approx 5 minutes.

2) Once the onions are browned, reduce wok heat to medium and add chicken. Cook until cooked through.

3) If there is excess water in the wok once the chicken is cooked, drain most of it out. Then add chopped veggies. Cover wok with lid and let steam for approximately 10 minutes.

4) While chicken and veggies are steaming, make your sauce by combining natural peanut butter, curry paste, fish sauce, soya sauce, brown sugar, and crushed chili peppers. Mix until smooth. If it appears too dry, add a tsp or two of water to moisten it. ** I find that curries are very dependent on the individual so in regards to how much of each ingredient to add, taste as you go  - you may want it much more or less spicy than me :) Start with smaller amounts of the ingredients and add as necessary. It's much easier to add more spice later then to try to take away too much spice!

5) Once veggies are steamed, mix in sauce until it is well coated.

6) Serve on top of brown rice, quinoa or miracle noodles. It even works great all on its own!!