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 :
- 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 1/2 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
- 1/2 teaspoon freshly ground black pepper, or to taste
- 1 to 2 tablespoons lime juice
- 1/4 to 1/3 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
Green Thai Chicken Coconut Curry
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 :
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