Green Curry with Veggies and Chicken
2 sweet potatoes washed and diced into small, bite-sized pieces
1 tablespoon olive oil
1 tablespoon cumin
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
(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.
Also prepare rice now if you will be serving over rice.
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.
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.
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!