Paleo & Whole30 Green Thai Curry Chicken

19 Mar

Green Thai curry chicken

(~10 servings)

1 tbl ghee
2 sweet onions, chopped
3.5 pounds boneless, skinless chicken breast, cubed
2 tbl minced garlic
2 tbl minced ginger
1 tbl ground coriander 
2 jars Thai green curry paste (4oz each)
1 pound asparagus, woody ends trimmed and cut to 0.5-1” pieces
10oz bag matchstick carrots
2 cans full fat coconut milk
1 tbl lime juice
10 Thai basil leaves, chiffonade 
Kosher salt
In a large pot over medium high heat sauté onion in ghee until it begins to soften. Season chicken with salt and pepper and add to pot, sauté 5 minutes. Add garlic, ginger, and coriander, sauté 1-2 minutes. Add curry paste, asparagus, carrot, and coconut milk. Bring to a boil, simmer 5 minutes. Add basil and lime juice, season to taste with salt and pepper. 

Eat as is, serve over cauliflower rice, etc.


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