Ingredients

• 1lb. boneless, skinless chicken thighs
• ½ tsp. salt & pepper
• 1tbsp. coconut oil
• 1 small onion, chopped medium
• 1-2tbsp. curry paste
• 1C. full fat coconut milk
• 10oz. frozen peas and cauliflower
• 2C. sweet potatoes, cubed and cooked
• 2tbsp. apple juice
• ¼ C.fresh basil leaves, julienned

Directions

1. Cut up chicken in chunks, toss in salt and pepper.
2. Heat oil. Brown chicken. Transfer to plate.
3. Add onions, cook until translucent.
4. Return chicken to pan, add curry paste.
5. Stir and heat through.
6. Add coconut milk.
7. Toss in frozen vegetables and sweet potato.
8. Heat to high and bring to boil.
9. Reduce to simmer for 10 minutes.
10. Add julienned basil.