Heat oil in a skillet over medium-high heat and add ginger, lemongrass and garlic. Saute for 1 minute or until fragrant. Mix in curry paste and cook for 2 to 3 minutes, stirring often or until very fragrant.
Stir in coconut milk, broth, and sugar. Bring to a boil on medium heat. Add potatoes, basil, lime peel and salt then reduce heat to low. Simmer for 15 minutes or until potatoes are tender.
Stir in chicken, then add the remaining vegetables and lime juice. Simmer for 5 minutes or until vegetables are tender and spinach is wilted. Remove lime peel.
Serve curry over cooked rice or cauliflower rice, if desired. Garnish with Thai basil, Thai pepper and/or chopped cilantro.
An easy spin on an authentic Thai recipe, this gluten free green curry recipe is made with fresh produce, Asian herbs and spices, and leftover chicken!
Refreshing and zippy, this Easy Green Curry Recipe with Chicken is made with fresh, flavorful ingredients for a Thai-inspired easy chicken curry recipe that comes together in a single skillet or pot!
Serve it over cooked rice or cauliflower rice for a filling gluten free meal all your friends and family will adore.
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