Spicy Thai Green Curry Chicken Breasts
with Broccoli & Lacinato Kale
Cooking time
25 minutes
Servings
2/4
Calories
700 /serving
It’s easy being green with a one-pan paleo recipe. This curry is brimming with protein and vegetables, from dark leafy kale to broccoli to tender chicken. It’s all nicely bathed in hot and spicy Thai flavours tempered with coconut milk and lime.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- ½ Bunch of lacinato kale
- 15ml Minced garlic
- 200g Broccoli florets
- 1 Lime
- 18g Green curry paste
- 400ml Organic fair-trade coconut milk (non-GMO)
You will need:
Large high-sided pan
Oil
Salt & pepper (S&P)
Total Fat
46 g
Saturated Fat
33 g
Sodium
790 mg
Total Carb
25 g
Sugars
8 g
Protein
48 g
Fibre
6 g
Preparation
Start the chicken
- Pat the chicken dry; season with S&P.
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, partially covered, 3 to 4 min. per side, until partially cooked.
- Transfer to a plate and reserve the pan.
Mise en place
- Meanwhile, quarter the lime.
- Remove the kale leaves from the stems; thinly slice the leaves.
Make the curry & finish the chicken
- In the reserved pan, heat a generous drizzle of oil on medium-high.
- Add the garlic and curry paste. Sauté, 1 to 2 min., until fragrant.
- Add the coconut milk (shake well before adding), 1 cup water (double for 4 portions) and S&P.
- Add the broccoli and chicken.
- Cook, partially covered, 6 to 8 min., until the broccoli is tender, the chicken* is cooked through and the curry has slightly thickened.
Finish & serve
- To the pan, add the kale and juice of ½ the lime wedges.
- Cook, stirring often, 2 to 3 min., until the kale has wilted.
- Divide the curry and chicken between your plates.
- Garnish with the juice from the remaining lime wedges. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
