An EASY, one-skillet green curry that’s ready in 20 minutes and tastes BETTER than from a Thai restaurant!! It's healthy comfort food that tastes AMAZING!!
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: 30-Minute Meals
Cuisine: Thai
Keyword: green chicken curry, green coconut curry, green curry, how to make green curry, thai green chicken curry, thai green curry
2 to 3tablespoonscoconut oilolive oil may be substituted
1medium/large sweet Vidalia or yellow oniondiced small
1 to 1.25poundsboneless skinless chicken breastdiced into bite-sized pieces
3clovesgarlicfinely minced or pressed
2 to 3teaspoonsground ginger or 1 tablespoon fresh gingerfinely chopped
2teaspoonsground coriander
one 14-ounce can coconut milkuse full-fat for a richer/thicker result but lite may be substituted
1 to 1 ½cupsshredded carrots
1large zucchinidiced into bite-sized pieces
2 to 8tablespoonsThai green curry pasteor to taste (I used the whole jar for this recipe, but prefer bolder flavors)
1teaspoonkosher saltor to taste
½teaspoonfreshly ground black pepperor to taste
1 to 2tablespoonslime juice
¼ to ⅓cupfresh cilantro or to tastefinely chopped for garnishing (basil may be substituted)
1 to 2tablespoonsgranulated sugaroptional and to taste
ricejasmine or basmati or naan, optional for serving
Instructions
To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
Add the coconut milk, carrots, zucchini, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
Add the lime juice, cilantro, and stir to combine. Taste and optionally add sugar, additional curry paste, salt, pepper, etc. to taste.
Notes
Curry is best warm and fresh serves over rice or naan but will keep airtight in the fridge for up to 1 week.