I'm sure I'm not the only out there needed to make family meals that are dairy-free, gluten-free, red-meat free, and low carb. Here is one that we have almost every week.
*Easy, Any-Night Chicken Curry*
Cut any number of skinless boneless chicken breasts into bite-size chunks.
Heat a good drizzle of olive oil in a skillet, then add the chicken in and start to saute.
Add about 2 T. curry powder, some salt and pepper, and a crushed garlic clove.
When the chicken is partially browned, but not cooked through (just a few minutes), add a can of full-fat coconut milk, then about a tablespoon of curry paste. I generally have green on hand, but there are also yellow and red pastes. Start with less, then add more as you learn how hot your paste is.
Bring to a simmer, and add your vegetables. These can be almost anything--diced eggplant, thinly sliced sweet potato, zucchini slices, carrot slices, green onions, cauliflower florets, green beans, diced white potato. The harder the vegetable, the thinner you'll want to slice it, so that you don't over do the chicken while it cooks. So slice the potato thin, the zucchini thicker, etc.
Partly cover and simmer for about ten minutes, until the chicken and veggies are cooked through, and the coconut milk is slightly reduced and thickened.
Serve in soup bowls as is, or with shredded coconut, crushed peanuts, lime slices, or tamari sauce. A year ago I would have added a scoop of rice, but I don't miss it anymore. You can do as you wish :)