Ingredients:
2 tbsp organic, extra virgin coconut oil
1 1/2 pounds organic boneless, skinless chicken thighs, cut into cubes (about 6-8 chicken thighs)
1 onion, diced
4-6 tbsp green curry paste (I like it on the heavy side for more flavor)
1 tbsp minced fresh ginger
1 tbsp minced garlic
1 tsp sea salt
2 red bell peppers, thinly sliced
4 large carrots, peeled and thinly sliced into rounds
1 head of broccoli, chopped into florets
2 cans full-fat coconut milk (I prefer this guar-gum free brand)
1/4 cup coconut aminos
2 tbsp fish sauce
1/4 cup fresh lime juice (or approximately the juice of 2-3 limes)
2 avocados, pitted, peeled and sliced into chunks
Fresh cilantro for topping
Optional coconut yogurt for topping
Optional brown rice or cauliflower rice for serving
Step 1:
Heat a large stove-top pot over medium high heat. Add coconut oil and let melt, then add cubed chicken thighs and sea salt and cook for 5-10 minutes, or until chicken is mostly browned.
Step 2:
Add diced onion, garlic and ginger and cook another 3-5 minutes, until onion is translucent and spices are fragrant.
Step 3:
Add in the rest of your vegetables (broccoli, bell pepper, carrots, etc.) and cook another 2-3 minutes.
Step 4:
Add green curry paste and stir until well combined. Then add the coconut milk, coconut aminos, fish sauce and lime juice. Stir until well combined, bring to a boil, then reduce to simmer for 10-15 minutes, until veggies are soft and chicken is completely cooked through.
Step 5:
Remove from heat and let cool a few minutes, then stir in avocado chunks.
Step 6:
Serve in big bowls with either cauliflower or brown rice. Top with cilantro, optional coconut yogurt and serve with fresh lime.
