Coconut Curry Chicken
For Curry Sauce
In a microwave-safe bowl, add frozen veggies, a little water and microwave for approximately 1 minute. Set aside.
In a large saucepan, pour enough EVOO to cover the base, and put over medium heat. Add onion and garlic, and allow to simmer until cooked through (onion should be transparent).
In a separate bowl, mix together the coconut milk, soy sauce, curry powder, crushed red pepper and chinese five spice. Add mixture to saucepan.
Slowly add flour until you reach the desired thickness for the sauce.
Remove the saucepan and pour the curry sauce into a separate bowl. Set aside.
In the same saucepan, add additional EVOO, and stir in chicken. Once the chicken is cooked through, add vegetables and stir until thoroughly mixed together.
Serve rice and top with chicken, veggies and sauce. Sprinkle on coconut flakes for garnish!