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Green Thai Chicken Coconut Curry
4.6 from 894 votes

Green Thai Chicken Coconut Curry

Green Thai Chicken Coconut Curry features bite-sized chicken simmered in a fragrant, spiced coconut milk base with shredded carrots and diced zucchini. The use of Thai green curry paste lends a herbaceous, spicy depth balanced by creamy coconut, fresh lime juice, and chopped cilantro. This curry melds savory, tangy, and subtly sweet notes to create a rich textured entrée served traditionally with rice or naan.

Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 6
Calories: 511 kcal
Course: Lunch
Cuisine: Thai

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

    Cup of Yum
  1. 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.
  2. Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
  3. Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 511

% 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.