Thai Chicken Curry with Cilantro-Garlic-Ginger-Lime

Marinate the Chicken Cut into bite sized pieces. combine lemongrass turmeric paste, minced garlic, minced ginger, oil, salt, water, and fish sauce. Mix into chicken well. refrigerate for 24-48 hours.

Brown the Marinated Chicken After marinating, heat 1 tablespoon of avocado oil in a large pan over medium-high heat. Add the marinated chicken pieces and cook until nearly cooked through. (about 2-3 minutes per side). Remove and set aside. - Note: If you do a little at a time, they will brown instead of steam at high heat.

Curry Paste Add 1-4 tablespoons Thai curry paste to the sauté pan and cook for 1-2 minutes until fragrant. - Note: More or less curry paste affects how spicy your curry will be. If using mild Thai curry paste, use as much as you like (I use about a cup). Pour in chicken broth, half-and-half (or coconut milk), fish sauce, and brown sugar. Simmer for 10 minutes.

Sauté Vegetables In a stockpot or 5-qt saucepan, add carrots, red bell pepper, shallots, garlic, and 1/2 Tbs. ginger. Sauté about 5 min.

Put it all Together Return the cooked chicken pieces and vegetables to the pan, along with the curry sauce, and continue simmering for an additional 10 minutes.

Add Kale Kale should be added at the end, just before removing from the heat. - Note: I prefer adding kale to the bowl before serving to ensure leftovers do not have mushy, old kale.

Finish with Cilantro-Garlic-Ginger-Lime Paste Remove from heat and stir in the prepared cilantro-garlic-lime paste to taste. (I use a bit more than half and let people add more to their bowls if desired) Top with more cilantro if desired Serve over jasmine rice