1 pound boneless, skin-less chicken thigh meat cut in two inch pieces
1 large yellow onion, medium diced
2 cloves garlic, minced
1 3-inch piece of fresh ginger, minced
5 large carrots, roughly chopped
1 head cauliflower or 1 head broccoli, crowns removed and big crowns cut in half
1 T green or red curry paste
1 can coconut milk (14 oz)
1 C. chicken broth
1 small bunch cilantro, minced
4 green onions, diced
2 limes, juiced
1-2 T canola oil
1. Season the pieces of chicken with a salt and pepper. In a large stock pot heat oil until almost smoking. Carefully add the chicken to the pot. Brown each side of the chicken (one to two minutes a side) and then remove the chicken with a slotted spoon or tongs. If there is a lot of fat in the pot you can drain it and add some fresh oil to the pot.
2. Lower heat to medium and sauté the onion for two minutes and then add garlic and ginger for another minute. Whisk curry paste into coconut milk then add to pot along with chicken broth.
3. Return chicken to the pot and bring everything to boil. Simmer for twenty minutes partially
4. covered before adding carrots and cauliflower for the last five minutes of cooking.
5. Finish curry by stirring in green onions, cilantro, and lime juice. Taste and add salt, lime juice, or for extra heat add a little Sambal chilli paste
**** I usually shop for everything at Ranch 99 since they have fresh produce and everything else. The curry paste is made by Mae Ploy and is pretty strong so start with a little and add more after you taste it. Any veggies that are good are bok choy and potatoes. If you add potatoes, cut them up and add when you put chicken in pot.