How lucky we are to have such a variety of vegetables from local farms. Sauteed carrots, crimini mushrooms, zucchini and chicken are simmered together in a mild peanut curry sauce, flavored with a housemade blend of toasted spices, along with coconut aminos and fresh lemon, and enriched with plenty of coconut milk.
Ingredients: chicken meat* and bone broth,* onions,* carrots,* mushrooms,* zucchini,* peanut butter,* Native Forest coconut milk (guar gum-free),* lemon juice,* cumin,* ginger,* coconut oil,* Red Boat Fish Sauce, Celtic sea salt, coriander,* honey, lemongrass,* garlic,* coconut aminos,* coconut vinegar,* turmeric,* lemon zest* (* = organic)
Recipe is gluten-free, dairy-free, nightshade-free, black pepper-free and GAPS Diet-friendly.
