Game Changer Thai Green Curry
This green curry is my favorite way to sneak in Vitamin K (hello chicken thighs) and a nice dose of antioxidant-rich green veggies. This recipe has a little hack so you can enjoy your new favorite dish while making it toddler friendly, aka not spicy!
Serves: 4-6
Prep Time: 5 minutes
Total Time: 30 minutes
Ingredients:
- 1.5 cups chicken bone broth
- 1 cup jasmine rice cooked in equal parts bone broth and filtered water
- 1 can coconut milk
- 3-5 tablespoons fish sauce
- 2 tbsp green curry paste / to taste. For Church Farm I use half the jar.
- 4-6 free range chicken thighs
- 1 tbsp ghee
- 1 yellow onion
- 5 cloves garlic
- 1 bunch bokchoy stemmed (or any leafy greens available)
- 5 shiitake mushroom sliced
- 1-2 cups fresh green beans or snap peas or broccoli
- 1/2 lime, juiced
- Fresh basil
- Coriander/cilantro to garnish
Process:
- Rinse rice thoroughly and cook in water and or bone broth.
- While rice is cooking, slice chicken thighs into thumb sized pieces
- Add ghee to a large pan on medium heat
- Add onion and garlic to the ghee and let it become aromatic and translucent
- Add coconut milk, curry paste and a 1/2 cup of bone broth, plus 3 tablespoons of the fish sauce. Let simmer for 10 minutes.
- Add chicken thighs and cook through until they are beige and soft, about 5 minutes.
- Add all veggies to the pan and cover with a lid. Reduce heat to low and let simmer for another 10 minutes.
- Add lime juice and fresh basil to the curry
- Taste test! Add fish sauce for a bit more “pop” slightly salty taste.
- Serve alongside rice and top with fresh cilantro
**To make it toddler friendly: add a portion of the chicken and veggies to a bowl and rinse under hot water to diminish the curry spice and
flavor, drain and serve over rice. Drizzled bone broth and/or coconut aminos for a softer texture and sweeter flavor**