Green Curry Chicken

SERVES 4

GLUTEN-FREE · DAIRY-FREE · PALEO · WHOLE30 · GRAIN-FREE

Total time: 35 minutes

My Aunt Molly lived in Thailand for years, and she introduced me to Thai cooking. The stars aligned, and I have had a serious love affair with the cuisine ever since. When she comes to visit us, she makes a fantastic green curry chicken with sticky rice that I just can’t get enough of. Like Aunt Molly’s recipe, most green curries are a little soupier, as they are meant to be served with rice. In my version you’ll find that the sauce is thicker and packed with veggies, so you won’t miss the rice. But hey, if you want to serve it over rice—you do you! It’s great either way.

• 4 boneless, skinless chicken breasts, thinly sliced against the grain
• Kosher salt and freshly ground black pepper
• 1 tablespoon arrowroot starch
• 3 tablespoons plus 1 teaspoon avocado or extra virgin olive oil
• ½ cup thinly sliced white onion (¼ medium)
• 2 cups broccoli florets
• 1 medium red bell pepper, seeded and diced
• 2 tablespoons green curry paste (I use Mae Ploy)
• 2 garlic cloves, minced
• 1 (½-inch) piece fresh ginger, finely grated
• 1 (13-ounce) can unsweetened full-fat coconut milk
• 2 tablespoons fresh lime juice
• 1 tablespoon coconut aminos
• 1 tablespoon fish sauce (I use Red Boat)
• ¼ cup low-sodium chicken broth, plus more as needed
• ¼ cup packed fresh Thai or regular basil leaves
• ⅛ teaspoon ground coriander
• for serving
• ¼ cup chopped fresh cilantro leaves
• ¼ cup fresh mint leaves
• 1 lime, cut into wedges
• Prepared Cauliflower Rice, or steamed white rice, for serving (optional)

Place the chicken strips in a medium bowl and season with salt and pepper. Add the arrowroot and 1 teaspoon of the oil and toss to coat evenly.

In a large skillet over medium-high heat, heat 2 tablespoons of oil . Arrange the chicken in a single layer in the pan—you may need to work in batches. Cook the chicken until brown on both sides, 2 to 3 minutes per side. Transfer the cooked chicken to a plate and set aside.

Add the remaining 1 tablespoon oil to the same skillet over medium-high heat and add the onion, broccoli, and bell pepper. Cook until the broccoli is tender, about 4 minutes. Add the green curry paste, garlic, and ginger and cook for 2 minutes. Stir in the coconut milk, lime juice, coconut aminos, and fish sauce. Return the chicken to the skillet and bring to a simmer. Add the chicken broth, basil, and coriander. Stir to combine and let the curry simmer for 4 minutes. You may need to reduce the heat to medium-low to keep it at a simmer.

To serve, top with the cilantro and mint and serve with lime wedges and rice, if using.