1 1/2 pounds boneless, skinless chicken thighs, trimmed of excess fat and sliced thin
1/2 teaspoon kosher salt
1 tablespoon coconut oil or ghee
1 small yellow onion, thinly sliced
2 tablespoons Thai green, yellow, or red curry paste
2 (14-ounce) cans full-fat coconut milk
2 tablespoons fish sauce
2 tablespoons apple juice
4 cups broccoli florets
1 medium red bell pepper, stemmed, seeded, and cut into thin strips
Juice from 1 medium lime
1/2 cup fresh basil leaves
1/4 cup fresh cilantro leaves
Cooked regular or cauliflower rice, for serving
In a large bowl, toss the chicken thighs with the salt; set aside.
Heat the oil in a large saucepan or Dutch oven over medium heat until shimmering. Add the onions and cook until softened, 3 to 5 minutes. Stir in the curry paste and cook until fragrant, about 30 seconds.
Pour in the coconut milk, fish sauce, and apple juice. Increase the heat to high and bring to a boil. Add the chicken and broccoli. Reduce the heat to medium and simmer for 5 minutes.
Add the bell pepper and cook until the vegetables are tender-crisp (meaning they're cooked all the way through, but still have some snap), 1 to 2 minutes more. Make sure the chicken is cooked through.
Remove the pan from the heat and add the lime juice. Stir in the basil and cilantro. Plate and serve immediately. Pair the curry with cauliflower rice.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Reprinted with permission from Ready or Not: 150+ Make-Ahead, Make-Over, and Make-Now Recipes by Nom Nom Paleo by Michelle Tam and Henry Fong, copyright © 2017. Published by Andrews McMeel Publishing, LLC.