Paleo & Whole30 Green Thai Curry Chicken

(~10 servings)

Ingredients

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

Pepper

Method

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.