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Ready in under 30- forget take out, try this naturally gluten and dairy free easy Green Curry with Chicken and Vegetables

Easy Green Curry with Chicken and Vegetables

Store bought curry paste and coconut milk bring this tasty dish together in no time! Double the recipe if you have big eaters!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2 -4
Course: Main Dishes
Calories: 584
Ingredients Method

Ingredients
  

  • 2 teaspoons coconut oil
  • 1 lb chicken breast cut into strips, then smaller pieces
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 1/2 to 1 sliced fresh red hot chili peppers optional
  • 2 tablespoons green curry paste found in the Asian food aisle
  • 1 can full fat coconut milk
  • 1/2 cup chicken broth can sub vegetable broth
  • 1 1/2 cup shredded carrots
  • 5 cup chopped lacinato kale
  • pinch of salt
  • juice from one lime
  • basmati rice or rice noodles to serve it over

Method
 

  1. Heat a large skillet to medium heat. Add coconut oil, chicken pieces and cook for about 7 minutes (it's okay if they are still a little pink inside, but you want them mostly cooked through). Remove chicken to a plate.
  2. Add 1 more teaspoon coconut oil, then add ginger and garlic (and peppers if using). Sauté for a minute. Add curry paste, coconut milk and use a whisk to combine.
  3. Add carrots and chopped kale, stirring to combine. Next, add chicken broth, a pinch of salt and the juice from one lime. Simmer for about 5 minutes.
  4. Next, add chicken back to pan and simmer for a few more minutes or until chicken is cooked through. Taste and add an additional pinch of salt if needed. Serve over basmati rice or rice noodles.