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Thai Green Curry with Chicken

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Servings

Ingredients

  • 1 lb. boneless skinless chicken thighs
  • 1 tbsp cornstarch or arrowroot flour
  • 1 head of broccoli
  • 1 carrot
  • ½ onion
  • 1 inch fresh ginger
  • 3 garlic cloves
  • 1 tsp chili flakes
  • 4 oz. curry paste Thai Kitchen is a great brand
  • 1 400 mL can full fat coconut milk
  • 1.5 cups broth vegetable or chicken
  • Cooked rice
  • Fresh cilantro or basil for serving

Instructions

  • Trim and dice chicken into small 1 inch pieces.
  • Finely dice garlic and ginger, slice onion and carrots, and chop broccoli.
  • Place chicken in a bowl and toss with flour. Sprinkle with salt and pepper.
  • Heat a deep skillet over medium heat,. Add a splash of oil.
  • Add chicken; spread it apart and let it cook for 4 minutes undisturbed. Flip and continue cooking for another 3 minutes.
  • Remove chicken with liquid and set aside.
  • Deglaze the pan by adding a splash of water and gently scrub any bits that are stuck on the bottom with a silicone spatula. Add garlic, ginger and chili flakes; cook for 1 minute.
  • Add onion and continue to cook for 4 minutes.
  • Add curry paste and stir, cooking for another minute.
  • Add coconut milk, broth, chicken, and carrots. Simmer for 10 minutes.
  • Stir in broccoli and cook for another 2 minutes.
  • Serve over rice and top with fresh basil and/or cilantro.

Notes

If you're trying to stick to a paleo diet, serve over cauliflower rice