Directions
- 1Heat a large dutch oven or stock pot over medium-high heat and add avocado oil.
- 2Season chicken thighs with salt and pepper.
- 3Sear chicken on both sides for 3-5 minutes, then remove and set aside.
- 4Turn heat to medium; add more avocado oil, onions, carrots, and broccoli; cook for 3 minutes.
- 5Add garlic and ginger; cook for 1-2 minutes.
- 6Make a well in the center; add curry paste; stir gently for 30 seconds before incorporating into veggies.
- 7Add chicken broth and coconut milk; scrape up any bits from the bottom while the liquid deglazes the pot.
- 8Add rinsed rice and salt; bring to a simmer.
- 9Return chicken to the pot, submerging halfway; reduce heat to low; cover and simmer for 20 minutes.
- 10Turn off heat, keep covered and let rest for 10-15 minutes.
- 11Serve with lime juice and cilantro.
Ingredients
- 1.5 cups jasmine rice
- 1.5 lbs chicken thighs, boneless and skinless
- 2 salt
- 2 pepper
- 2 tbsp avocado oil
- 4 large carrots, cut into 1/2 inch rounds
- 1 large head broccoli florets
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 inch knob ginger, minced
- 4 tbsp green curry paste
- 1 can coconut milk
- 1.5 cups chicken broth or bone broth
- 1 lots fresh lime juice
- 1 plenty cilantro
Equipment
large dutch oven or stock potknifecutting boardmeasuring cupsmeasuring spoonstongswooden spoon
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