Cook Time: 1 hour
Serves: 6-8
Ingredients
- 4 boneless skinless chicken thighs
- 2 boneless skinless chicken breasts
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 2 tbsp extra virgin olive oil
- 1 Tbsp minced fresh ginger
- 2 tsp minced garlic
- 3 Tbsp Thai green curry paste (I use Thai Kitchen brand)
- 1/2 tsp chile pepper flakes (reduce to 1/4 tsp if you like it less hot)
- 1 medium white onion, chopped
- 3/4 cup low sodium chicken broth
- 1 400 ml tin coconut milk
- 1 cup of fresh chopped cilantro
- 1 tbsp fresh squeezed lemon or lime
- 1 tsp of sea salt to finish
- Cooked Jasmine rice
- 2 cups steamed broccoli or other green vegetable like spinach, kale, or Bok Choy
- Sprinkle the chicken pieces on both sides with salt and pepper
- Heat the olive oil in a large shallow sauce pan or skillet over medium high and saute the ginger, garlic, green curry paste, and chiles stirring constantly for 1 minute.
- Add the onions and continue to saute an additional 2 minutes until they begin to soften. Adjust the heat if pan too hot.
- Add the chicken and brown on each side (about 2 minutes per side) moving around and stirring so nothing burns.
- Pour the chicken stock and coconut milk over all and stir well to incorporate. Bring to the boil, add the cilantro, reduce heat to medium low, cover and simmer for 1 hour.
- Stir in the fresh lime juice and additional tsp of sea salt.
- Serve family style at the table with the cooked rice, steamed vegetables, and the chicken broth in large separate bowls with serving spoons.
- Dish up by placing rice, and steamed broccoli into a soup bowl. Ladle generous amounts of chicken and broth over top.
- The dish is nice served with chopped cashews, additional chopped fresh cilantro, and quartered lime wedges for garnish.
