Thai Green Curry Chicken with Coconut Cauliflower

Ingredients

• 1.5 lb chicken thighs, cubed
• 4 green chiles
• 2 lemongrass stalks
• 2 tbsp galangal or ginger
• 5 garlic cloves
• 3 shallots
• 1/2 cup cilantro stems and leaves
• 2 cans (13.5 oz) coconut milk, full fat
• 2 tbsp fish-free fish sauce substitute or coconut aminos
• 8 oz green beans
• 2 zucchini
• 4 leaves lime leaves or lime zest
• 1/2 cup Thai basil

Instructions

1. 1

   Blend chiles, lemongrass, galangal, garlic, shallots, and cilantro stems into a paste.

2. 2

   Fry paste in thick coconut cream from one can until oil separates and is fragrant.

3. 3

   Add chicken and coat in the paste for 5 minutes.

4. 4

   Pour in remaining coconut milk, add lime leaves, and simmer 20 minutes.

5. 5

   Add green beans and zucchini; cook 10 more minutes.

6. 6

   Season with coconut aminos and lime juice, finish with Thai basil.