Cooking time: 15-20 min
Difficulty: Easy - for beginners
2 tsp coconut oil;
1 chicken breast, chopped;
1 onion, finely chopped;
1 red bell pepper, chopped;
1 cup button mushrooms, chopped;
2-3 tbsp curry powder;
2 cups water or chicken stock;
1 tbsp almond flour, optional, for thickening;
3 cups coconut milk;
1 tbsp fish sauce, optional;
½ tsp fresh coriander, finely chopped;
Sea salt and freshly ground black pepper to taste;
Add the coconut oil and chicken to a large saucepan over a medium heat. Toss the chicken in the oil and cook for about 2 minutes.
Add the onion, red bell pepper and mushrooms to the saucepan and cook for just a minute. Season to taste with salt and pepper at this point.
Coat the meat and vegetables in the curry powder (add up to 3 tbsp depending on how spicy you want the dish to be). Cook for just about 45 seconds.
Add the water or stock, almond flour, coconut milk and fish sauce. Stir well. Allow the soup to simmer for 5 to 10 minutes, until the vegetables are tender and the chicken is cooked through.
Adjust the seasoning, if needed, and top with the fresh coriander prior to serving.