| Prep 10 min. | Cook 20 min.| Serves 4
Creating nutrient-dense meals should be simple and delicious.
This chicken green curry is packed with amazing flavor! It's creamy, sweet, and salty making it the perfect dish for a cold winter night.
1.5 lbs. skinless chicken thighs sliced into strips
2 tbsp coconut oil
13.5 oz coconut milk
4 tbsp green curry paste
1 medium russet potato, diced into small cubes
2 red bell peppers, diced
1 green bell pepper, diced
6 oz. white mushrooms, thinly sliced
1/2 yellow onion, thinly sliced
3 tbsp fresh ginger, minced
3 tbsp garlic, minced
2 tbsp. brown sugar
1 bunch cilantro
1 bunch scallions
Prepare and organize all ingredients
Set a large pan over medium heat
Add coconut oil to pan
Once the coconut oil has fully melted and appears as fluid as water you may add ginger, garlic, and curry paste
Mix and sauté for 5 minutes
Once the ingredients are caramelized, add brown sugar and stir until sugar has dissolved
Add the chicken and sauté for 10 minutes. Allow chicken to cook fully, add vegetables, and stir to cook. Add salt to taste! You can grind some black pepper in here if you'd like but again up to your tastebuds :')
Add coconut milk and reduce heat to medium low
Simmer for 20 minutes until milk thickens
Take a bowl and add jasmine rice (any white rice works). Add curry next to rice, add as much as you'd like!!
Top with cilantro and scallions to add the lil extra zhoosh . Squeeze lime over finished product. Enjoy!
Tips - Feel free to add any extra vegetables to this recipe! :)