Green Curry Chicken
Chicken thighs simmered in a rich coconut green curry sauce with Thai herbs and vegetables.
Ingredients
For the Curry:
1 ½ lb boneless, skinless chicken thighs, cut into bite-sized pieces
2 Tbsp butter, beef tallow, or coconut oil
3 Tbsp green curry paste (no sugar added)
1 can (14 oz) full-fat coconut milk
1 cup chicken broth (unsalted)
2 cloves garlic, minced
1 Tbsp fresh ginger, grated
2 tsp fish sauce
1 tsp lime zest
1 Tbsp fresh lime juice
Salt and black pepper, to taste
For the Vegetables:
1 cup zucchini, sliced into half-moons
1 cup bell pepper, sliced
½ cup mushrooms, sliced
1 cup fresh spinach or Thai basil leaves
Optional Garnish & Serving:
Fresh cilantro
Extra lime wedges
Cauliflower rice
Macronutrients
(per serving, serves 4)
Protein: 30g
Fat: 33g
Carbs: 6g
Preparation
Heat butter, tallow, or coconut oil in a large skillet or Dutch oven over medium-high heat. Add chicken pieces and sear 4–5 minutes until lightly browned. Remove and set aside.
In the same skillet, add curry paste, garlic, and ginger. Cook 1–2 minutes until fragrant. Stir in coconut milk and chicken broth, whisking until smooth.
Return chicken to the pan. Add fish sauce, lime zest, and lime juice. Reduce heat to medium-low and simmer 15 minutes until chicken is tender and sauce slightly thickened.
Stir in zucchini, bell pepper, and mushrooms. Simmer 5–7 minutes until just tender. Add spinach or Thai basil at the end and stir until wilted.
Garnish with cilantro and extra lime. Serve hot over cauliflower rice.
30 cals Echo Bike
30 step-ups, 20" box
30 one-arm wall ball shots to an 8' target, 10 lbs
26:31
Tried to do one-arm rowing on the erg but it hurt my shoulder. Switched to the eco bike on the second round.