Instructions

• Cook the rice noodles according to package instructions; drain, set aside, and keep warm.
• Heat the 2 Tbsp avocado oil in a large stockpot over medium-high heat.
• Add the 1/2 medium finely chopped onion and sauté 5–8 minutes, stirring occasionally, until translucent.
• Add the 3 cloves minced garlic and the 3 lbs chopped chicken breasts. Cook 3–4 minutes, stirring, until the chicken is lightly browned on the outside but not fully cooked through.
• Add both cans of full‑fat coconut milk and the entire jar of Green Curry Paste to the pot. Stir well to combine and dissolve the paste into the coconut milk.
• Add the chopped broccoli crown, chopped carrots, red bell pepper match sticks, and chopped zucchini squash. If using, add the 2 tsp fish sauce and 1/4 tsp red pepper flakes now.
• Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook about 10 minutes, or until the chicken is cooked through (165°F/74°C) and the vegetables are tender.
• Stir in the cooked rice noodles and heat 1–2 minutes until the noodles are warmed through. Serve immediately.