Green Curry Chicken

Ingredients

4 boneless, skinless chicken breasts, thinly sliced against the grain

Kosher salt and freshly ground black pepper

1 tablespoon arrowroot starch

3 tablespoons plus 1 teaspoon avocado or extra virgin olive oil

½ cup thinly sliced white onion

(¼ medium)

2 cups broccoli florets

1 medium red bell pepper, seeded and diced

2 tablespoons green curry paste

(I use Mae Ploy)

2 garlic cloves, minced

1 (½-inch) piece fresh ginger, finely grated

1 (13-ounce) can unsweetened full-fat coconut milk

2 tablespoons fresh lime juice

1 tablespoon coconut aminos

1 tablespoon fish sauce (I use

Red Boat)

¼ cup low-sodium chicken broth, plus more as needed

¼ cup packed fresh Thai or regular basil leaves

⅛ teaspoon ground coriander

FOR SERVING

¼ cup chopped fresh cilantro leaves

¼ cup fresh mint leaves

1 lime, cut into wedges

Prepared Cauliflower Rice (page 282), or steamed white rice, for serving (optional)

Directions

Place the chicken strips in a medium bowl and season with salt and pepper. Add the arrowroot and 1 teaspoon of the oil and toss to coat evenly.

In a large skillet over medium-high heat, heat 2 tablespoons of oil. Arrange the chicken in a single layer in the pan-you may need to work in batches. Cook the chicken until brown on both sides, 2 to 3 minutes per side. Transfer the cooked chicken to a plate and set aside.

Add the remaining 1 tablespoon oil to the same skillet over medium-high heat and add the onion, broccoli, and bell pepper.

Cook until the broccoli is tender, about 4 minutes. Add the green curry paste, garlic, and ginger and cook for 2 minutes. Stir in the coconut milk, lime juice, coconut aminos, and fish sauce.

Return the chicken to the skillet and bring to a simmer. Add the chicken broth, basil, and coriander. Stir to combine and let the curry simmer for 4 minutes. You may need to reduce the heat to medium-low to keep it at a simmer.

To serve, top with the cilantro and mint and serve with lime wedges and rice, if using.