Ingredients:

• 1 lb boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
• 4 cloves garlic, finely chopped or grated
• 1-inch piece fresh ginger, grated (about 1 tbsp)
• 1 small head broccoli, cut into bite-sized florets
• 1 large sweet potato, diced into ½-inch cubes
• 1 large yellow onion, thinly sliced
• 1 large bell pepper, deseeded and thinly sliced
• 3 tbsp melted coconut oil, divided
• 1 4-ounce can Thai-style green curry paste
• 1 14-ounce can light coconut milk
• 1 14-ounce can full-fat coconut milk
• 6 ounces baby spinach or greens of choice
• 1–2 large limes, juiced
• Kosher salt and ground black pepper, to taste
• For serving: cooked rice (or quinoa, or cauliflower rice), Thai basil, cilantro, lime wedges, etc.

Instructions:

1. Preheat the Oven: Preheat your oven to 450°F (232°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup and set it aside.
2. Prep the Chicken: Combine the chicken, garlic, and ginger in a bowl, seasoning with 1 tsp kosher salt. Stir to coat evenly, then set aside.
3. Roast the Vegetables: Place the broccoli florets and diced sweet potato on the prepared baking sheet. Drizzle 1 tbsp of coconut oil over the veggies and season with ½ tsp kosher salt. Toss to coat and spread the vegetables in a single layer. Roast in the oven for 20-25 minutes, shaking the baking sheet halfway through, until the veggies are crisp around the edges and fork-tender. Remove and set aside.
4. Cook the Aromatic Vegetables: Heat 1 tbsp of coconut oil in a deep skillet or Dutch oven over medium-high heat. Once hot, add the thinly sliced onion and bell pepper, seasoning with a pinch of salt. Cook, stirring frequently, for 3-4 minutes, until the vegetables are tender-crisp. Transfer them to a plate and set aside.
5. Cook the Chicken: If necessary, add the remaining 1 tbsp of coconut oil to the skillet or Dutch oven. Once hot, add the chicken and cook for 4-5 minutes per side, until browned around the edges and nearly cooked through.
6. Build the Green Curry: Add the green curry paste to the skillet, stirring to coat the chicken. Cook for 2-3 minutes, allowing the curry paste to brown slightly. Pour in the coconut cream and coconut milk. Let the mixture simmer for about 10 minutes while the vegetables finish roasting. Just before serving, stir in the spinach and the cooked onion and bell pepper. Once the spinach is wilted, add the lime juice. Remove from heat.
7. Serve: Serve the green curry and roasted vegetables over rice (or quinoa or cauliflower rice). Top with fresh cilantro, Thai basil, and extra lime juice if desired. Enjoy!  

Notes:

• Curry Paste Recommendation: For the best flavor, use a high-quality green curry paste like Maesri, which is rich in flavor and mild in spice. Avoid curry pastes from the international aisle, as they often lack depth and quality.
• Storage Instructions: This dish stores well and even improves in flavor over time. Store leftovers in an airtight container in the refrigerator for 4-5 days. Reheat on the stovetop or in the microwave.
• 15-Minute Meal Prep: Prepare all the vegetables ahead of time to cut down on dinner prep:
  • Chop the broccoli into florets
  • Dice the sweet potato
  • Slice the onion and bell pepper
  • Optionally, dice the chicken into bite-sized pieces and store in the fridge for up to 3 days.

Nutrition