SUPER GREEN CHICKEN CURRY
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2 chicken breasts 2 shallots 3 garlic cloves 1-2 tbsp green curry (to taste) 1 can coconut milk 2 ½ cups of chicken broth 1 small broccoli head 200 gr green beans 1 cup cherry tomatoes 4 cups spinach, packed olive oil S&P
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DIRECTIONS
- Cut the chicken breasts into bite size pieces. Place the chicken breast into a bowl, S&P generously and splash with olive oil. Mix well, cover and set aside.
- Prep the veggies. Cut the broccoli into small florets, trim and halve the green beans and halve the cherry tomatoes. Finely chop the shallots and mince the garlic. Set aside. Place the spinach into a bowl and cover with boiling water. Wait until the spinach turns bright green, about a minute and drain, reserving about 1/3 cup of the water. Place into a blender and process until smooth and bright green.
- Place the spinach into a bowl and cover with boiling water. Wait until the spinach turns bright green, about 1 minute and drain, reserving about 1/3 cup of the water. Place into a blender and process until smooth and bright green.
- Over medium-high, heat a generous splash of olive oil in a large pot. When oil starts to smoke, add shallots and minced garlic. Sauté until fragrant, about 1-2 minutes.
- Push the shallots to the sides of the pot and add the chicken. Sear the pieces until golden, about 2 minutes per side.
- Cover with chicken broth, coconut milk and add about 1 tbsp of green curry paste (adjust for more based on your spice tolerance). Mix well and bring to a light boil.
- Fold in broccoli, green beans and tomatoes. Reduce to medium-low heat, cover and simmer until chicken is cooked through and vegetables soften, about 10 minutes. Pour in blended spinach and mix well. Remove from heat and cool slightly before serving. Enjoy!
