Gulf Coast Greens Thai Coconut Red Curry

Gulf Coast Greens, featuring 100% microgreens, is combined with chicken, vegetable, black bean pasta in Thai coconut red curry, with each 1/4 teaspoon containing the nutritional equivalent of approximately 2 cups of vegetables. A 1/4 teaspoon is dusted over the top.

1/4 tsp. Gulf Coast Greens per bowl

1 lb. chicken breast - sliced thin

1 can 13.5 oz. full fat coconut milk

2 cups vegetable or chicken stock

2-4 Tbsp. red curry paste - add to taste

1/2 medium onion sliced - red

1 Tbsp. minced ginger

1 clove minced garlic

1/2 cup sliced peppers, red and orange

1/2 cup carrots, sliced thin

1/2 cup broccoli florets

1 1/2 tsp. fish sauce

1 1/2 tsp. lime juice

1 tsp. brown sugar

cilantro, for garnish

1. Sauté onions, carrots, and ginger for 1-2 minutes on medium heat.

2. Add in red pepper, broccoli, red curry paste, and garlic for 1-2 minutes.

3. Add all other ingredients and bring to a hot simmer (do not boil).

4. Add sliced chicken and cook until just done. 

5. Sprinkle 1/4 tsp. Gulf Coast Greens over top of bowl.

6. Add chopped cilantro for garnish. 

7. Eat it plain, or with pasta, black bean pasta, or rice.