Green Curry with Veggies and Chicken

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Ingredients

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(Optional)

2 sweet potatoes washed and diced into small, bite-sized pieces

1 tablespoon olive oil

1 tablespoon cumin

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1 bunch broccolini washed and trimmed

1 bunch asparagus washed, with the woody ends trimmed and then cut into bite-sized pieces

Additional veggies that you have around like sliced carrots, green beans, snap peas, spinach, etc.

1 tablespoon coconut oil

1/2 onion diced

1 tablespoon freshly grated ginger

1 clove garlic minced

1/2 of a 4 oz jar green curry paste

1 pound of diced chicken

14 oz can full fat, unsweetened, coconut milk

1 cup water (or broth instead of using miso paste below)

1 tablespoon Braggs liquid aminos

1 tablespoon miso paste

 

Instructions

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(If making sweet potatoes) Preheat your oven to 450F.  Toss your diced sweet potatoes in olive oil and cumin powder, then distribute on a baking sheet and roast for 25-35 minutes. Check and toss the potatoes every 5-10 minutes for even browning.

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Also prepare rice now if you will be serving over rice.

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In a large heavy-bottomed pot, heat the coconut oil on medium until melted. Add the onions sauté the onions until soft and translucent, about 5 minutes. Add the garlic, ginger, and curry paste and continue to sauté for 2-3 more minutes, being careful not to burn.

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Add the chicken, and continue to sauté while stirring to slightly cook chicken on all sides. Add coconut milk, water, and Braggs, and bring to a simmer until chicken if thoroughly cooked.

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Just before you are ready to serve, add the miso paste and stir to incorporate, then add all your remaining veggies and cook just a few minutes until al dente, or until cooked to your liking.

 

Serve with crispy sweet potatoes over rice!

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