Gentle coconut curry with turmeric and ginger over taro.

• Chicken thighs — 11¾ oz (3, cubed)
• Full-fat coconut milk — 1 cup
• Curry powder (nightshade-free) — 1 tsp
• Turmeric — 1 tsp
• Ginger — 1 tsp
• Zucchini — 3½ oz (½)
• Green beans — 3 oz (handful)
• Taro — 2 oz (cubed)
• Green-onion tops — 2 Tbsp
• Garlic-infused olive oil — 2 Tbsp
• Sea salt
• Lime

1. Brown the chicken in the oil over medium-high; remove.
2. Bloom the curry powder, turmeric and ginger in the oil 30–60 seconds.
3. Add the coconut milk (stir gently so it doesn't split), taro and beans; return the chicken and simmer gently 12–15 minutes.
4. Add the zucchini for the last 5 minutes; finish with green-onion tops, lime and salt.

The 'no onion/garlic' Thai curry approach works because the spices (turmeric, ginger, curry powder, lime) are doing the heavy lifting. Use a nightshade-free curry powder — many commercial blends sneak in chili powder or paprika.

Per serving · estimated from USDA FoodData Central. Not medical advice — keep your nutritionist in the loop.

Thai coconut-fish-curry method per Feasting at Home: gentle simmer, poach 5–7 min, lime to finish; onion/garlic-free.

Gram weights are listed for each ingredient; calories are approximate estimates per serving. Ingredient amounts make the stated number of servings; leftovers are built into the week.