Thai Red Curry with Chicken and Broccolini

INGREDIENTS:

1 tbsp coconut oil
2 boneless, skinless chicken breasts, cut into ½-inch bites
Sea salt and freshly cracked black pepper, to taste
½ small sweet yellow onion, sliced thinly
3 cloves garlic, minced
3 tbsp red curry paste
1 tbsp freshly grated ginger
1 (13.5-ounce) can coconut milk
1 bunch broccolini, cut into 2-inch pieces
2 green onions, thinly sliced
3 tbsp fresh cilantro leaves, chopped
2 tbsp fresh lime juice

INSTRUCTIONS:

1.Warmth the coconut oil over medium high warmth.

2.Include the chicken and onion at that point season with ocean salt and naturally split pepper, to taste.

3.Cook, mixing regularly, for 3-4 minutes.

4.Include the garlic, Thai red curry glue, and ginger. Mix until the point that the chicken is uniformly covered with the aromatics, around 45-60 seconds.

5.Include the coconut drain and broccolini at that point heat to the point of boiling. Decrease warmth and stew for 5 minutes.

6.Expel from the warmth and permit to sit for couple of minutes to thicken.

7.Taste and season with ocean salt, if necessary.

8.Serve scooped over cooked Jasmine rice, if wanted. Top with crisp cilantro, green onions, lime juice, and sriracha if wanted. Appreciate!