Green Chicken Curry
Ingredients
- 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 white onion thinly sliced
- 2 cups broccoli florets
- 1 medium red bell pepper seeded and diced
- 2 tablespoons green curry paste
- 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
- 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 fresh cilantro leaves chopped
- ¼ cup fresh mint leaves
- 1 lime cut into wedges
- Prepared cauliflower rice or steamed brown rice for serving (optional)
Instructions
- 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 cilantro and mint and serve with lime wedges and rice, if using.
Notes
Credit: The Defined Dish by Alex Snodgrass