Green Curry Chicken

Source:

Cook Time 30 mins Author: Renata

Ingredients
2 lbs chicken breasts 1 jar Thai Kitchen Green Curry Paste 1 can coconut milk 1 tbsp agave nectar 1 cup kale finely sliced 1 tbsp fish sauce optional 1/4 cup thai sweet basil optional

Instructions

 * 1) In a large pot or Dutch oven over medium heat, add coconut milk, green curry paste and agave. Stir very well till the paste and agave has dissolved into the coconut milk.
 * 2) Add in the chicken breasts and ensure they are mostly submerged in the sauce.
 * 3) Cover the pot and simmer on a medium-low heat till the chicken is cooked, about 20 minutes.
 * 4) Remove the chicken from the curry sauce and allow to cool.
 * 5) Add the kale into the curry sauce and a stir. Turn the heat to low while you work on the chicken.
 * 6) Shred the chicken to bite size pieces then return it to the pot. Stir till combined.
 * 7) At this point, you can serve the curry or allow to cool, place in an airtight container and refrigerate till you're ready to eat.
 * 8) Before serving, add in the fish sauce and thai basil and stir well to combine the flavors. Enjoy!