CHICKen thighs garlic ginger broccoli sweet potato yellow onion bell pepper coconut oil thai-style green curry paste light coconut milk full-fat coconut milk baby spinach limes S&P For serving: cooked rice, thai basil, cilantro, lime wedges, etc.
Gather and prep ingredients according to ingredients list. Preheat oven to 450 degrees F. Line a large baking sheet with parchment paper or aluminum foil for easy clean up and set aside.
Add the chicken, garlic, and ginger to a bowl, seasoning with 1 teaspoon kosher salt. Stir to evenly coat the chicken in the garlic & ginger. Set aside.
Place broccoli florets & diced sweet potato on the prepared baking sheet. Drizzle 1 Tbsp. coconut oil over top & season with ½ tsp. salt. Toss to coat, then arrange the veggies in a single, uniform layer across baking sheet. Roast veggies for 20-25 minutes, shaking the baking sheet halfway through, until the veggies are crisp around the edges & fork-tender. Remove from the oven & set aside.
Add 1 tablespoon of the coconut oil to a deep skillet or Dutch oven over medium-high heat. Once hot, add in the thinly sliced onion & bell pepper, seasoning with a pinch of kosher salt. Cook, stirring frequently, until tender-crisp, 3-4 minutes. Transfer the veggies to a plate & set aside.
If needed, add the remaining tablespoon of coconut oil to the skillet or Dutch oven used to cook the aromatic veggies. Once hot, add in the prepared chicken. Cook 4-5 minutes per side, until browned around the edges & nearly cooked through.
Add curry paste to the skillet, stirring to coat the chicken. Cook 2-3 minutes, allowing curry paste to brown slightly. Add in the coconut cream & coconut milk. Simmer for about 10 minutes, until the broccoli & sweet potato finish roasting. Just before serving, stir in the spinach & the cooked onion & bell pepper. Once spinach is wilted, stir in the lime juice. Remove from the heat.