Green Thai Chicken Coconut Curry

 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 tastes AMAZING!!

Prep time: 5 MINUTES Cook time: 15 MINUTES Total time: 20 MINUTES

INGREDIENTS :

  1.  2 to 3 tablespoons coconut oil (olive oil may be substituted)
  2.  1 medium/large sweet Vidalia or yellow onion, diced small
  3.  1 to 1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces
  4.  3 cloves garlic, finely minced or pressed
  5.  2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped
  6.  2 teaspoons ground coriander
  7.  one 14-ounce can coconut milk (use full-fat for a richer/thicker result but lite may be substituted)
  8.  1 to 1 1/2 cups shredded carrots
  9.  1 large zucchini, diced into bite-sized pieces
  10.  2 to 8 tablespoons Thai green curry paste, or to taste (I used the whole jar for this recipe, but prefer bolder flavors)
  11.  1 teaspoon kosher salt, or to taste
  12.  1/2 teaspoon freshly ground black pepper, or to taste
  13.  1 to 2 tablespoons lime juice
  14.  1/4 to 1/3 cup fresh cilantro or to taste, finely chopped for garnishing (basil may be substituted)
  15.  1 to 2 tablespoons granulated sugar, optional and to taste
  16.  rice (jasmine or basmati) or naan, optional for serving
Green Thai Chicken Coconut Curry
 Green Thai Chicken Coconut Curry

INSTRUCTIONS :

  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 :

  Curry is best warm and fresh serves over rice or naan but will keep airtight in the fridge for up to 1 week.

NUTRITION INFORMATION: YIELD: 6 SERVING SIZE: 1

Amount Per Serving: CALORIES: 511TOTAL FAT: 28gSATURATED FAT: 20gTRANS FAT: 0gUNSATURATED FAT: 6gCHOLESTEROL: 80mgSODIUM: 1196mgCARBOHYDRATES: 32gFIBER: 3gSUGAR: 7gPROTEIN: 34g

Other recipes Main Dishes : Here
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