Green Thai Chicken Coconut Curry
💚🧡🙌🏻 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's packed with protein, fiber, and tastes AMAZING! Great for meal prep because it keeps and reheats very well.
Servings: 4
Calories: 527cal
Equipment
Ingredients
- 2 tablespoons coconut oil (olive oil may be substituted)
- 1 medium/large sweet Vidalia or yellow onion diced small
- 1.25 pounds boneless skinless chicken breast diced into bite-sized pieces
- 3 cloves garlic finely minced or pressed
- 2 to 3 teaspoons ground ginger (or 1 tablespoon fresh ginger) finely chopped
- 2 teaspoons ground coriander or to taste
- 14 ounce can coconut milk use full-fat for a richer/thicker result but lite may be substituted
- 1 to 1 ½ cups shredded carrots
- 1 large zucchini diced into bite-sized pieces
- 2 to 8 tablespoons Thai green curry paste or to taste (I used the whole jar for this recipe, but prefer bolder flavors)
- 1 teaspoon kosher salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- 1 to 2 tablespoons lime juice
- ¼ to ⅓ cup fresh cilantro or to taste finely chopped for garnishing (basil may be substituted)
- 1 to 2 tablespoons granulated sugar optional and to taste
- rice jasmine 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.
Video
Notes
Storage: Curry will keep airtight in the fridge for up to 5 days or in the freezer for up to 3-4 months. Reheat gently in the microwave as needed.
Adapted from Thai Chicken Coconut Curry.
Nutrition
Serving: 1serving | Calories: 527cal | Carbohydrates: 23g | Protein: 34g | Fat: 35g | Saturated Fat: 28g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 91mg | Sodium: 802mg | Potassium: 1090mg | Fiber: 5g | Sugar: 13g | Vitamin A: 9317IU | Vitamin C: 14mg | Calcium: 82mg | Iron: 3mg
