ingredients

• 2 tablespoons coconut oil (preferably virgin & unfiltered); DIVIDED
• 3 carrots (1 ½ cups), peeled & cut into ⅛” coins
• 2 ½ cups broccoli florets 
• 1 sweet pepper (green, red, yellow, etc.) cut into 1 ½” x 2″ pieces
• 1 ½ lbs boneless skinless chicken breasts or thighs, cut into ½” x 2″ strips 
• 2 tablespoons Thai green curry paste (I like Mae Ploy brand) 
• 2 cloves garlic, minced
• 1 ½ teaspoon fresh ginger, grated or minced
• 1, 15 oz. can coconut milk 
• 1 tablespoon agave syrup (or palm sugar)
• 1 tablespoon fish sauce 
• 1 tablespoon lime juice 
• 2 cups cooked hot jasmine rice or white rice
• Optional toppings: Thai basil, sliced chiles, lime wedges, cilantro, etc.

instructions

1. Heat a large skillet over medium-high heat. Add 1 tablespoon coconut oil and melt until it sizzles when flicked with water.
2. Add in the veggies and stir-fry, stirring frequently, for 4-5 minutes, or until the broccoli turns bright green. Scoop veggies into a separate bowl & set aside.
3. Heat up the second tablespoon of oil. Add chicken and saute for 5 minutes, stirring constantly, until the chicken is cooked through and no longer pink. Scoop the chicken into a separate bowl, leaving the juices in the pan, and set aside.
4. Add curry paste, garlic, and ginger to the pan & saute for 1-2 minutes, or until fragrant and the garlic is golden.
5. Stir in the coconut milk, lime, agave, and fish sauce to the skillet & stir until combined.
6. Stir in the veggies and chicken until combined. Bring the curry to a simmer and let cook for 2 minutes.
7. Serve the curry hot over rice with your favorite toppings. Enjoy!