Friday, July 16, 2010

Green Chicken Curry

I'm a big, big fan of anything curry. Just say the word and I get giddy. Some of my favorite cuisines for dining out are Thai and Indian. So, as you can imagine, I am whipping up a curry dish often in our house. This recipe happens to be one of my favorites- green chicken curry. So simple, so tasty, you'll be saying, "ohmygosh" on your first bite (ok, maybe that's just me). I love to load my curries with veggies and make them fairly thick so that you can go sans rice and enjoy a healthy, low carb, high protein meal without a second thought for the traditional starchy side. If you do however enjoy the sop-up-all-that-soupy-goodness-of-this-dish factor that you get with rice, white or otherwise, try it over a batch of quinoa instead.

Green Chicken Curry

1 tablespoon coconut oil
1 pound boneless, skinless chicken breasts
salt, pepper
1/2 white onion
2 garlic cloves
1 cup coconut milk
1/2 to 1 cup chicken broth or water
2 tablespoons green curry paste
2 tablespoons fish sauce
2 tablespoons arrowroot powder or cornstarch
1 -2 cups broccoli florets
1/4 cup fresh basil, chiffanade

Heat coconut oil in large saucepan over medium heat. Chop chicken into bite sized pieces and drop into pan when oil is hot. Season with salt and pepper. Cook 10-15 minutes until chicken is cooked through, flipping chicken halfway. While chicken is cooking, chop onion and garlic. Add to pan with cooked chicken. Add coconut milk, broth, curry paste, and fish sauce. Stir to combine. Then add the arrowroot powder and whisk around to get the mixture nice and thick. Lastly add the broccoli florets and cook until just bright green.

Serve up in bowls and top with fresh basil, and if you like it hot, also try some sriracha sauce.

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