Green Thai Chicken Coconut Curry
User Reviews
4.6
894 reviews
Excellent
Green Thai Chicken Coconut Curry
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💚🧡🙌🏻 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!
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Ingredients
- 2 to 3 tablespoons coconut oil olive oil may be substituted
- 1 medium/large sweet Vidalia or yellow onion diced small
- 1 to 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
- one 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.
Equipments used:
Notes
- Curry is best warm and fresh serves over rice or naan but will keep airtight in the fridge for up to 1 week.
- Adapted from Thai Chicken Coconut Curry.
Nutrition Information
Show Details
Serving
1
Calories
511kcal
(26%)
Carbohydrates
32g
(11%)
Protein
34g
(68%)
Fat
28g
(43%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
6g
Cholesterol
80mg
(27%)
Sodium
1196mg
(50%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 511 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 511kcal | 26% |
| Carbohydrates | 32g | 11% |
| Protein | 34g | 68% |
| Fat | 28g | 43% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 80mg | 27% |
| Sodium | 1196mg | 50% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
894 reviews
Excellent
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