When life is extra busy and you want something warm, flavorful and comforting on deck, this Green Curry Chicken totally fits the bill. It comes together in no time and it's easily as good as anything you would order from your local Thai place. Once you've made it a couple of times it becomes a real no-brainer and as long as you have the basic ingredients on hand it can be on the table sooner than if you had it delivered.

I like my curries to be slightly more stew-like, so I add a bunch of chopped hearty greens at the end to thicken it up a bit. Plus it’s a it's a great way to get more leafy greens into my family and I'm always trying to sneak more of those nutritional powerhouses into our diets.

I made this last night after a particularly long week where I wasn't around to do much cooking. I used the veggies I had on hand which included a few stalks of asparagus, some mushrooms, about 1/3 pound of green beans and a half a bunch of collards, but you can use whatever you have hanging around your kitchen.  Other things that would be yummy include broccoli, zucchini, bell peppers or eggplant. The sautéed onion and carrot lend a nice sweetness as does the coconut aminos. Coconut aminos are a condiment similar to tamari or soy sauce and a great alternative if you are avoiding soy. They are gluten-free, non-GMO, certified organic and you can find them everywhere from Whole Foods to Trader Joes.

You can serve this over rice (which takes 10 minutes in an Instant Pot!) or, if you want to amp up your veggie intake even more, over cauliflower rice. Green curry is not spicy, so even kids like it. It's a real crowd pleaser!