I took my chicken & veggie red curry and turned it greens! Added a few changes and it turned out fabulous. The whole family loved it & Thomas told me I officially have it down! I love that it’s so versatile, because you can change out the protein or just remove it, change up the veggies, and basically do whatever you want! Here’s how I did it 🙂
-3 chicken breasts, cut into cubes
-2-3 heads of broccoli
-1 orange bell pepper
-1 yellow bell pepper
-1 cup chopped green beans
-1 small yellow onion
-2 in fresh ginger, chopped
-2-3 garlic cloves, chopped
-13.5 oz can of full-fat coconut milk + 1/3 of another can
-4 oz jar green curry paste (i use this brand)
-few dashes of fish sauce (not required but adds such a great flavor)
-sea salt & pepper
Start by chopping everything up & cubing the chicken. Heat a wok or a large skillet with avocado oil. Add in the chicken & season with salt and pepper. Cook the chicken on medium heat until it’s is basically cooked through. Then, using a slotted spoon, spoon out the chicken into a separate bowl.
In the same pan, add in the garlic & ginger and let cook for a minute. Then add in all the veggies, more avocado oil if needed, and salt & pepper. Cook until the veggies have softened to your liking.
Next, add the chicken back into the pan. Stir it all up. Add in the coconut milk & curry paste. You can start with 1 can of coconut milk & then see if you’d prefer more liquid & if you do, add some from another can. Mix everything together until the paste is incorporated. Add a few dashes of fish sauce if you’re using it. Bring it to a light boil, and then reduce the heat to simmer for about 5-10 minutes. Serve it over rice & enjoy!