Easy, delicious curry

This dish is not only delicious, a great whole foods option, and super easy! And it is so versatile. I'll tell you what I put in it, but you can do this with really any protein and veggie combination you want.

Keep in mind that I cook for 8 or 9 people so if your family is smaller you might want to half the recipe. Unless you want leftovers, which you will.

2 cans coconut milk
2 Tbsp red curry paste (I use the Thai Kitchen brand, you can find it in the Asian food section)
3 - 4 chicken breasts, cooked and cubed
2 zucchini, cut into one inch pieces
1 large onion, cut into one inch pieces
1 yellow pepper, cut into one inch pieces
1 green pepper, cut into one inch pieces
2 cans pineapple tidbits or chunks

Whisk together the coconut milk and curry paste in large skillet. Bring to a boil then let it simmer for a few minutes. Add all your ingredients and stir well so everything is coated. Heat through (I usually let it come to a boil and let it simmer for about 4 minutes so the veggies are more tender) and eat! Sometimes I will serve this over curried cauliflower rice but today we just ate it as is.

Easy and yummy!!! My hubby also really likes a combo of steak, asparagus, and onion in a curry. Really the sky is the limit with this one! Just choose your favorite protein and veggies. You can even use yellow or green curry paste, I just like red the most.

Enjoy!