TOTAL TIME: 30 minutes
SERVES: 4
Protein
1.5 lb chicken breasts or thighs
Pantry
2 cups medium or long grain rice
2 cans high fat coconut milk
3 tbsp coconut oil
1/2 tbsp fish sauce
1/2 cup neutral oil like grapeseed
Produce
1 medium zucchini
1 head lacinato kale
1 jalapeno
2 tbsp ginger
3 tbsp lemongrass
3 cloves garlic
2 shallots
2 limes + zest
1/4 cup cilantro
1/4 cup Thai basil
pre-recipe prep
Remove chicken from the fridge, dice, salt and set aside
Start your rice
Dice zucchini and kale into bite size pieces
Finely dice the onion and jalapeno
Slice shallots as thin as humanly possible (if you've got a mandolin I suggest you put her to work here)
Mince ginger and garlic
Roughly chop cilantro and basil
Cut limes in half
Cook your chicken. In a large pot, or deep frying pan, heat 3 tbsp coconut oil on medium-high heat. Once hot, add diced chicken and cook about 3-4 minutes. Remove from pan with a slotted spoon and set aside for later (leave the oil in the pan).
Cook your vegetables. In the same pot on medium heat, don't remove any of the juice and oil from the chicken, add 1 diced white onion and a pinch of salt and cook for about 4 minutes or until onions are translucent. Add 1 diced jalapeno, 3 tbsp lemongrass, 2 tbsp minced ginger and 3 cloves of minced garlic and cook for about 1 minute. Add zucchini, kale and 2 cans coconut milk. Bring to a simmer and then reduce to low for about 10 minutes.
Make your crispy onions. QUICK HACK: place 1/2 cup oil in a small microwave save bowl along with sliced onions. Cook for 3-5 minutes (keep a close eye on them).
Old school: in a small frying pan, heat 1/2 cup neutral oil over medium high heat. In small batches, add sliced shallots and cook for about 1 minute or until golden brown. Remove from oil with a slotted spoon and place onto a paper towel. Salt generously and set aside.
Finish up. To your pot of vegetables, add back your chicken and cook for 2-3 minutes until it's heated back up. Add juice and zest of 2 limes, 1/2 tbsp fish sauce, 1/4 cup each of cilantro and basil and mix well.
Serve over rice, sprinkle those crispy onions, some fresh cilantro and a squeeze of lime and DIG IN!
Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!