2 tbsp ghee (use coconut oil for AIP)
2 Tbsp olive oil
3 Tbsp fresh grated Ginger
4 garlic cloves Garlic, minced
1 Tbsp turmeric powder
1 tsp fish sauce
2 Tbsp coconut aminos
1/2 tsp ground cinnamon
2 tbsp dried thai basil
1 tsp sea salt (to taste)
1 can full fat coconut milk
1 cup cilantro, chopped
1/2 cup fresh basil
1/4 cup green onion, chopped
1 lime, quartered
1lb boneless, skinless chicken breast
2 large carrots, chopped
1 large head of broccoli, chopped
1 zucchini, chopped
In a large skillet over medium to medium-high heat ghee, once hot place chicken in pan. Leave until cooked thoroughly.
Remove chicken and place on a cutting board to cool. Chop into bite size pieces once slightly cooled.
In the same pan, poor in olive oil and place on medium heat. Once oil is heated add in garlic and ginger. Cook for 5 minutes.
Add in carrot and broccoli and cook until carrots are soft.
Next, add in coconut milk and zucchini and bring to a boil. Then reduce to a simmer.
Stir in coconut aminos, fish sauce, turmeric, cinnamon, dried basil, salt, 3/4 cup of cilantro and chicken. Let simmer for 5 minutes.
Serve in a bowl over rice, cauliflower rice or on its own. Garnish with green onions, remaining cilantro, fresh basil and lime.