Green Curry to Warm Your Belly

Curry is a great way to warm up your digestion and get lots of healthy nutritional herbs in your diet like raw ginger, garlic and turmeric.  Mild curry such as green curry is delicious and your whole family will love it I promise, and that comes from someone whose family would rather eat pizza or tacos 7 days/week.   This easy recipe evolved through several attempts at pleasing my family’s palate – not too spicey, not too ‘fishy’.   Give these warming flavors a try and boost your immune system with lots of ginger and garlic. 

Green Curry Chicken (can also make with just veggies or shrimp instead)

1 Tablespoon coconut oil

1 small onion diced

1 Tablespoon finely chopped fresh ginger (about a 1inch nub of ginger peeled)

3 cloves garlic finely chopped

pinch of salt

3 Tablespoons Thai Green curry paste (find in the Asian section of grocery)

1 cup vegetable or chicken broth

4 thin sliced chicken breast cutlets

any veggies you like – asaparagus, green beans, peas, carrots – steam until tender

1 can full fat coconut milk

1 Tablespoon brown sugar

Juice of 1 Lime

1.  Warm a deep skillet over medium heat.   Melt 1 tablespoon coconut oil and add the onion, cooking until translucent.  Add the garlic and ginger and pinch of salt, sautéing for a minute longer.  Next add the Thai Green Curry Paste and stir until combined and starts to smell delicious.

2.  Mix in the chicken broth and cook the chicken cutlets in the sauce about 7 minutes, covered, flipping once to make sure they cook through. 

3.  Add the coconut milk and brown sugar.  This is where you can add any steamed or thawed frozen veggies.   Let simmer another 10 minutes so the flavors marry.

4.  Take off the heat and add the lime juice, stir to combine.   Taste and add salt if necessary.  Serve with Jasmine white rice.   This is the kind of dish that tastes even better the next day so it’s good to have leftovers.