Green Thai Chicken Coconut Curry
User Reviews
4.6
Green Thai Chicken Coconut Curry
Description
This recipe begins by sautéing onions in coconut oil until softened, then cooking diced chicken pieces until done. Garlic, ginger, and coriander are added to build aromatic layers. Coconut milk and vegetables such as shredded carrot and diced zucchini are stirred in along with Thai green curry paste. The mixture simmers gently allowing flavors to combine and the sauce to thicken slightly.
The lime juice and cilantro added at the end brighten the dish, balancing the richness of the coconut milk. Seasoning with salt, pepper, and optional sugar adjusts the final flavor profile to taste. The dish showcases a complex balance of creamy coconut, fresh herbs, and bold curry paste, supported by tender chicken and the crunch of vegetables.
Green Thai Chicken Coconut Curry is typically served over jasmine or basmati rice, or alongside naan bread, providing a hearty and flavorful main course. This recipe adapts traditional Thai elements with accessible ingredients and straightforward cooking techniques.
Storing the curry in an airtight container in the refrigerator keeps it good for up to one week. Reheating gently preserves textures and flavor. Using full-fat coconut milk enriches the sauce, but light coconut milk is acceptable for a lighter dish.
Ingredients
- 2 to 3 tablespoons coconut oil olive oil may be substituted
- 1 onion diced small, medium/large sweet Vidalia or yellow onion
- 1 to 1.25 pounds chicken breast diced into bite-sized pieces, boneless, skinless
- 3 cloves garlic finely minced or pressed
- 2 to 3 teaspoons ground ginger finely chopped, or 1 tablespoon fresh ginger
- 2 teaspoons ground coriander
- coconut milk use full-fat for a richer/thicker result but lite may be substituted, one 14-ounce can
- 1 to 1 ½ cups carrot shredded
- 1 zucchini diced into bite-sized pieces, large
- 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 black pepper or to taste, freshly ground
- 1 to 2 tablespoons lime juice
- ¼ to ⅓ cup cilantro finely chopped for garnishing (basil may be substituted, fresh, or to taste
- 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.
Notes
- Serve the curry warm, ideally over rice or with naan bread for a complete meal.
- Store leftovers in an airtight container in the refrigerator and consume within one week.
- Full-fat coconut milk yields a richer, thicker sauce, while lite coconut milk can lighten the dish.
- Adjust the amount of Thai green curry paste to your preferred spice level; use between 2 and 8 tablespoons.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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