day seventeen: coconut green curry chicken

Getting sick of the daily grind of meat and salad, I wanted a lighter, more complex dish that felt special, so I made a coconut green curry chicken and some of elana's pantry cauliflower rice that had been on my paleo to-do list for weeks. Three revelations: I didn't miss the fish sauce in this green curry, lime leaves smell intoxicating and add such a depth of flavour, and hot damn that rice is fantastic! My toddler ate every last morsel of his, and if you know toddlers, that's a monumental testament to how delicious this is.

green curry chicken

1 lb chicken thighs, sliced into 1/2 inch bits
1 can coconut milk
3-4 tsp green curry paste - whole30 approved, Thai Kitchen brand
1 red onion, julienned
2 cloves garlic, smushed
1-inch knob of ginger, julienned
1/2 zucchini, julienned
2 carrots, medium diced
1/2 sweet potato, medium diced
1 stalk brocolli, florets only
1/2 red pepper, julienned
1/2 yellow pepper, julienned
1/2 orange pepper, julienned
3 stalks asparagus, cut into 1/4 inch rounds
3 lime leaves - optional - can use some zested lime for similar flavour
1 lime
cilantro, handful
coconut oil, for cooking
salt, to taste

In a saucepan, melt a tablespoon of coconut oil on medium heat. Season chicken with salt, and cook in coconut oil, letting each side brown. Remove chicken from pan and set aside.

Add onions, cook until translucent, add lime leaves, garlic, ginger, carrots and sweet potatoes and cook for a few minutes. Add peppers, zucchini, broccoli and asparagus to pan and cook for a few minutes before adding the green curry paste. Mix paste into vegetables and let it cook for a a few minutes before adding the coconut milk. Once coconut milk has come to a simmer add chicken, a squeeze of lime juice and a pinch of salt. Cook for 5 minutes or until sweet potato has softened and taste. If necessary, add more green curry paste or lime juice to brighten it up. If more curry paste is added, let the curry cook for a few more minutes to develop the flavour.

To serve, top cauliflower rice or spaghetti squash with curry, add a squeeze of lime and some cilantro.

note: add any vegetables that make you happy, if you don't have three types of peppers or asparagus on hand, don't use them - I just use whatever is in the fridge for most of my recipes. It is totally possible to use frozen veggies as well (just like a lot of thai restaurants!), but don't cook the veggies as long!

dinner: green curry chicken, cauliflower rice, watermelon