Feeds 4-5; Takes 45 min
Ingredients for Green Curry Coconut Chicken
- 3 chicken breasts, diced
- 4 tbsp green curry paste
- 1 tbsp ginger, minced
- 3 cloves garlic, minced
- 3 limes juiced + zest of 1
- 1 head broccoli, in florets
- 1 head enoki mushrooms, fibrous ends removed
- 2 red potatoes, cut in small cubes
- 1 tbsp sesame oil
- 1 tbsp fish sauce
- 1 can unsweetened coconut milk
- 1/2 cup chicken stock
- 1/2 stalk lemon gras, diced
- 4 scallions, diced, divided
- 1 tbsp salted butter
- 2 tbsp cornstarch
- 1 bell pepper, sliced
- 1 tbsp white sugar
- 2 tsp turmeric
- Salt, pepper, avocado oil
- For garnish/serving; thai bird chili, cilantro, lime wedges, basil, scallions
Method
Cook chicken in 2 tbsp avocado oil and butter with salt, sesame oil, lime zest, half the lime juice and fish sauce ~ 5 min, not fully cooked. Remove the chicken but keep all the juiced in the pan.
Add ginger, garlic, 1/2 scallions and lemongrass and cook 2-3 min.
Add broccoli, mushrooms, potatoes, bells along with coconut milk and chicken stock. Stir and bring to a simmer. Taste and adjust salt. Cook until potatoes are soft ~ 7-8 min.
Turn down to low heat and add cornstarch. Add the rest of the lime juice, sugar and turmeric. Stir. Taste and adjust seasoning.
Serve over white or brown rice with cilantro, lime wedges, basil, thai bird chilis and the rest of the scallions.
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