CURRY INGREDIENTS
13.5oz Coconut Milk
½ Teaspoon Himalayan Pink Salt
½ Teaspoon Garlic Powder
2 Tablespoons Red Curry Paste
2 Teaspoons Curry Powder
VEGETABLE INGREDIENTS
1 Cup Sliced Mushrooms
2 ½ Cups Broccoli Florets
1 Cup Bell Peppers Chopped (Red, Yellow, or Orange)
1 Cup Peas
2 Tablespoons Avocado Oil
¼ Cup Coconut Aminos
Handful of Cilantro Chopped
10oz Brown Rice Ramen
CHICKEN INGREDIENTS
4 Chicken Breasts
½ Cup Avocado Oil
½ Cup Coconut Aminos
½ Teaspoon Himalayan Pink Salt
½ Teaspoon Garlic Powder
1 Tablespoon Lime Juice
ASSEMBLY
- Make the curry sauce by adding the pink salt, ½ teaspoon of garlic powder, curry paste, and curry powder to a medium sized bowl.
- Mix the ingredients until fully combined, set aside.
- Make the chicken marinade by adding ½ cup avocado oil, ½ cup coconut aminos, ½ teaspoon salt, ½ teaspoon garlic powder, ¼ cup of the curry sauce, and the lime juice to a medium sized bowl.
- Mix the ingredients until fully combined and add the chicken. Marinate the chicken for 8 – 24 hours.
- Store the remaining curry sauce in the fridge while the chicken marinates.
- Cook the ramen according to the package instructions.
- While the ramen is cooking, start sautéing the veggies by placing all of the veggies, avocado oil, and coconut aminos in a large frying pan over medium heat. Stirring occasionally.
- When the pasta is done cooking, drain and set back into the pasta pan. Set aside until veggies are done.
- Add the curry sauce to the veggies and cook over low heat while grilling the chicken.
- To grill the chicken, preheat the grill to high heat, roughly 550° F.
- Grill the chicken for 4 minutes, flipping only once, then grill for an additional 3-4 minutes on the other side. Slice the chicken and set aside.
- Add the veggies and cilantro to the noodles. Mix until the sauce fully coats the noodles along with the veggies.
- Place the noodles and top with the grilled chicken.
- ENJOY!