Thai Green Curry with Gingery Chicken & Vegetables

Step 1

to 450 degrees F. Line a large baking sheet with parchment paper or aluminum foil for easy clean up and set aside.

Step 2

Add the chicken, garlic, and ginger to a bowl, seasoning with 1 teaspoon kosher salt. Stir to evenly coat the chicken in the garlic & ginger. Set aside.

Step 3

Place the broccoli florets & diced sweet potato on the prepared baking sheet. Drizzle 1 tablespoon of the coconut oil over top & season with ½ teaspoon kosher salt. Toss to coat, then arrange the veggies in a single, uniform layer across the baking sheet. Once the oven is preheated, roast the veggies for 20-25 minutes, shaking the baking sheet halfway through, until the veggies are crisp around the edges & fork-tender. Remove from the oven & set aside.

Step 4

Add 1 tablespoon of the coconut oil to a deep skillet or Dutch oven over medium-high heat. Once hot, add in the thinly sliced onion & bell pepper, seasoning with a pinch of kosher salt. Cook, stirring frequently, until tender-crisp, 3-4 minutes. Transfer the veggies to a plate & set aside.

Step 5

If needed, add the remaining tablespoon of coconut oil to the skillet or Dutch oven used to cook the aromatic veggies. Once hot, add in the prepared chicken. Cook 4-5 minutes per side, until browned around the edges & nearly cooked through.

Step 6

Add the curry paste to the skillet, stirring to coat the chicken. Cook 2-3 minutes, allowing the curry paste to brown slightly. Add in the coconut cream & coconut milk. Simmer for about 10 minutes, until the broccoli & sweet potato finish roasting. Just before serving, stir in the spinach & the cooked onion & bell pepper from Step Once the spinach is wilted, stir in the lime juice. Remove from the heat.

Step 7

Serve the green curry & roasted veggies over rice (or quinoa or cauliflower rice). Finish with fresh cilantro, Thai basil, and extra freshly squeezed lime juice as desired. Enjoy.