Ever have those times when you don't stop? Work. Kids. Sports. Non-Profits. Family. Dogs. Home. Laundry. Oh yes, husband... 

It's been a rough week and it only Wednesday... Curry in a Hurry to the rescue! Cooking relaxes me and makes me feel accomplished. This recipe is so easy! Go to the store and get cooking! Your family will LOVE you! 


Here's what you'll need:

4 Organic Boneless Skinless Chicken Breasts, cut into 1 inch pieces
2 Cups Organic Green Beans
1 Organic Onion Diced
4 large Organic Carrots, sliced
4 Cups Organic Baby Spinach
2 Cups fresh Organic Green Beans
2 Inch piece of fresh organic Ginger 
8 Garlic Cloves, peeled
2 Cans Unsweetened Coconut Milk 
4 Tablespoons Curry Powder 
Salt & Pepper to taste
2 Tablespoons Avocado Oil


In large bowl, coat chicken pieces with Curry, Salt & Pepper. Set aside. Heat oil and add onion. Saute for about two minutes. In blender, combine Coconut Milk, Garlic and Ginger. Blend until smooth. Add chicken and coconut milk mixture to pan. Cook on low for 10 minutes.  I like my veggies crisp so I do not add them until the chicken is almost fully cooked. Add vegetables. Cover and simmer on low for 5 minutes. Add the Spinach leaves to wilt. 

Serve alone or over Organic Jasmine Rice. This recipe is very forgiving. You can add or omit vegetables of your choice. You may also spice it up by using more Curry powder or make it milder by using less!