Take your boneless skinless chicken breast and chop it into cubes about 1 inch in size. Then, wash the Yukon Gold potato and chop it into small 1-inch pieces. After that, wash and dice the red bell pepper. Also, slice the green scallions and separate the green parts from the white.

Lightly spray a pot with olive oil over medium heat on the stove. Season your cubed chicken breast with salt and pepper and cook it in the pot. Also, add the ginger, basil, cilantro, garlic, and white parts of the green onion to the pot. Cook and lightly brown the chicken in the pot. You can save some of the basil and cilantro to add on top of your dish when it is finished.

Squeeze half a lime in the pot to deglaze it and remove the brown bits on the bottom. Also, zest a small amount of the lime into the pan.

Add the fresh or frozen peas, diced red bell peppers, and chopped potatoes to the pot.

Add the 12 oz of Califia Farms toasted coconut almond milk blend to the pot. If you can’t find this flavor you can substitute it for 6 oz of light coconut milk mixed with 6 oz of unsweetened vanilla almond milk. Also, add the green curry paste to the pot and combine all of the ingredients. Let everything simmer in the pot on low for 20-30 minutes or until done in order to cook the potatoes.

When you are ready to plate, top your green curry chicken with fresh cilantro, basil, the green parts of the green onions, and a splash of lime. Optional: We love enjoying this curry chicken with brown rice to absorb some of the sauce. To do this, add the cooked brown rice to the bowl before the curry chicken.