Green Curry Braised Chicken Thighs

Ingredients

• 1.5 lbs Chicken thighs
• 3 tbsp Green curry paste
• 1 can Coconut milk
• 1 tbsp Fish-free vegetarian fish sauce substitute
• 1 can Bamboo shoots
• 1 bunch Thai basil
• 12 oz Green beans
• 1 lb Cauliflower rice
• 2 fruits Lime
• 3 peppers Thai chilies

Instructions

1. 1

   Fry green curry paste in coconut cream skimmed from the can until oil splits and blooms, 5 minutes.

2. 2

   Add chicken thighs and coat in paste; cook 5 minutes.

3. 3

   Pour in remaining coconut milk, add bamboo shoots and green beans; simmer 30 minutes.

4. 4

   Stir in vegetarian fish sauce substitute and Thai chilies.

5. 5

   Season cauliflower rice with lime zest and steam until tender.

6. 6

   Finish curry with Thai basil and lime juice; serve over cauliflower rice.