This simple and flavor packed Whole30 green curry dish is loaded with veggies and is sure to please the whole family!
1.25 pound boneless, skinless chicken breasts, cut into strips
1 1/2 Tablespoon coconut oil
1 shallot, thinly sliced
1/4 cup Thai green curry paste
2 14.5 ounce cans full fat coconut milk
2 Tablespoons coconut butter
1 red bell pepper, cut in strips*
1 5 ounce can bamboo shoots, drained
1/2 pound green beans, trimmed*
1 Tablespoon coconut aminos
1 teaspoon fish sauce
1/4 cup Thai basil, minced
1/4 cup cilantro, minced
To serve: cauliflower rice, golden raisins, limes, Thai basil, and cilantro
Heat a large pan over high heat. Add the coconut oil and then the chicken. Sear chicken on both sides until golden brown, about 5 minutes. Remove chicken and set aside.
Reduce heat to medium and add shallots. Cook for 1 minute, until translucent. Add curry paste and cook for an additional 2 minutes. If there are any brown bits stuck to the pan, add about 1/4 cup of coconut milk and scrape down the pan. Add remaining coconut milk and coconut butter and bring to a low boil.
Add bell pepper, bamboo shoots, green beans, and chicken. Cover and simmer over low heat for 15 minutes.
Stir in coconut aminos, fish sauce, Thai basil, and cilantro.
Serve over cauliflower rice; top with golden raisins, fresh lime juice, Thai basil and cilantro.
*Sub in other vegetables to make this AIP approved.
Keywords: curry, green curry, chicken, whole30, thai