Green Chicken Curry

I’m not joking when I say this is one of the best things I’ve made lately, and it’s SO simple 


I used green curry paste here and added frozen broccoli and peas since thats what I had on hand, but feel free to switch it up!


I definitely recommend using chicken thighs (not breasts) since they’re a lot juicier and more flavorful

(makes 4-6 servings)


Ingredients:

2 tbsp ghee

1 small yellow onion, diced

3 garlic cloves, minced

2 tbsp green curry paste (I used @mikesorganicfoods)

1.5 lb boneless skinless chicken thighs, cut into bite-sized chunks

1 can coconut milk

Frozen broccoli and peas

Toppings: lime, coconut aminos, herbs 



Directions:

Heat ghee in a large pot/dutch oven and add the onion once hot. Cook for a few minutes, stirring often to avoid browning. Once the onion becomes translucent, add in the garlic and cook for another minute 


Add the curry paste to the pot, mix with the onion and garlic and cook until fragrant (should take less than a minute)


Add in the sliced chicken thighs and coconut milk and stir well to evenly combine. Bring to a boil then let simmer for about 15 minutes


Add in the veggies and heat until warmed/cooked through. Serve over rice or cauliflower rice and top with fresh lime juice, coconut aminos and fresh herbs (like mint or cilantro)