Thai Green Chicken Curry
Servings: 4
Ingredients
- Kosher or fine sea salt
- Freshly ground black pepper
- 4 bone-in skin-on chicken thighs
- 2 tablespoons coconut or avocado oil
- 6 tablespoons Thai Green Curry Paste
- 2 cloves garlic grated
- 1 tablespoon grated fresh ginger
- 1 tablespoon lemon grass paste
- 1 cup gluten-free chicken broth
- 1 (14-ounce) can full-fat coconut milk
- 2 teaspoons BareOrganics Organic Irish Sea Moss Powder
- 2 teaspoons coconut or brown sugar
- 2 Chinese or Japanese eggplants cut into ½ inch slices
- 6 ounces snow peas
- 1 lime zest finely grated and juiced
- ¼ cup Thai or regular basil leaves torn, plus more for serving
- Cooked rice for serving
- Toasted peanuts chopped. For serving
Instructions
- Season chicken with salt and pepper. Heat oil in a large skillet or braiser over medium-high heat. Add chicken and brown on both sides, about 3 minutes per side. Remove from the pan and set aside.
- Add the curry paste, garlic, ginger, and lemon grass paste and cook, stirring for 2 minutes or until fragrant. Add the chicken broth, coconut milk, sea moss, and coconut sugar. Bring to a simmer. Return the chicken to the pan, cover the pan, lower the heat, and simmer for 20 minutes, stirring occasionally. Add the eggplant, snow peas, lime zest and juice, and basil. Cover and simmer for another 5 minutes or until the chicken reaches an internal temperature of 165°F.
- Serve over rice and garnish with more basil and chopped peanuts.
Nutrition
Calories: 355kcal | Carbohydrates: 8g | Protein: 25g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 143mg | Sodium: 332mg | Potassium: 430mg | Fiber: 2g | Sugar: 4g | Vitamin A: 664IU | Vitamin C: 31mg | Calcium: 45mg | Iron: 2mg
