Green Thai Chicken Coconut Curry (Printable Version)
Tender chicken cooked with green curry paste, coconut milk, and fresh vegetables in a fragrant blend.
# Everything You’ll Need:
→ Oils
01 -
2 to 3 tablespoons coconut oil (olive oil may be substituted)
→ Vegetables
02 -
1 medium to large Vidalia or yellow onion, finely diced
03 -
3 cloves garlic, finely minced or pressed
04 -
1 to 1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces
05 -
2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped
06 -
2 teaspoons ground coriander
07 -
1 (14-ounce) can full-fat coconut milk (lite may be substituted)
08 -
1 to 1.5 cups shredded carrots
09 -
1 large zucchini, diced into bite-sized pieces
10 -
2 to 8 tablespoons Thai Kitchen Gluten Free Green Curry Paste, adjust to taste
11 -
1 teaspoon kosher salt, or to taste
12 -
½ teaspoon freshly ground black pepper, or to taste
13 -
1 to 2 tablespoons fresh lime juice
14 -
¼ to ⅓ cup fresh cilantro, finely chopped (basil may be substituted)
15 -
1 to 2 tablespoons granulated sugar, optional and to taste
→ Optional Serving
16 -
Jasmine or basmati rice, or naan bread
# Steps to Cook:
01 -
Heat oil in a large skillet over medium-high heat. Add the diced onion and cook for about 5 minutes, stirring intermittently, until the onion softens.
02 -
Add diced chicken breast to the skillet and cook for approximately 5 minutes, stirring frequently and flipping pieces to ensure even cooking until fully cooked through.
03 -
Incorporate garlic, ginger, and ground coriander into the skillet. Cook while stirring for about 1 minute until fragrant.
04 -
Pour in coconut milk, then add shredded carrots, diced zucchini, green curry paste, salt, and pepper. Stir thoroughly to combine.
05 -
Reduce heat to medium and allow the mixture to gently simmer for about 5 minutes until the liquid reduces and thickens slightly.
06 -
Stir in lime juice and chopped cilantro. Taste and adjust by adding sugar, additional curry paste, salt, or pepper as desired.
# Extra Suggestions:
01 -
Best served warm over jasmine or basmati rice or naan. Refrigerate airtight for up to one week.