Green Thai Chicken Coconut Curry

Whenever I think of comfort food, my mind instantly drifts to Green Thai Chicken Coconut Curry. This vibrant dish, bursting with flavors, takes me back to a relaxing evening spent with loved ones, where the air is filled with aromatic spices and the laughter is contagious. Just the thought of tender chunks of chicken simmered in a creamy coconut sauce entwined with fragrant herbs is enough to make my mouth water. This curry has become my go-to meal when I want to impress guests or simply indulge in a little self-care at home.

Main Ingredients for Green Thai Chicken Coconut Curry

When it comes to creating a beautiful dish, the ingredients are everything. For Green Thai Chicken Coconut Curry, we’re using a mixture of aromatic spices and fresh produce that work harmoniously together. The key players include coconut milk for creaminess, green curry paste for depth of flavor, and chicken as the hearty protein. These ingredients not only complement each other but also create a delightful balance between flavor, texture, and nutrition.

• 2 to 3 tablespoons coconut oil (olive oil may be substituted): This serves as the base for sautéing, adding a subtle richness.
• 1 medium/large sweet Vidalia or yellow onion, diced small: Provides a sweet and savory flavor that forms the foundation of the curry.
• 1 to 1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces: The protein that makes this dish hearty and filling.
• 3 cloves garlic, finely minced or pressed: Adds a pungent aroma and depth of flavor.
• 2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped: Infuses a warm, spicy kick that brightens the dish.
• 2 teaspoons ground coriander: Contributes a citrusy and nutty flavor, enhancing the overall taste.
• one 14-ounce can coconut milk (use full-fat for a richer/thicker result but lite may be substituted): Provides creaminess and a sweet flavor that balances the spices.
• 1 to 1 ½ cups shredded carrots: Adds color, sweetness, and a bit of crunch.
• 1 large zucchini, diced into bite-sized pieces: Introduces another layer of texture and nutrition.
• 2 to 8 tablespoons Thai green curry paste, or to taste: The star of the dish, delivering bold flavors.
• 1 teaspoon kosher salt, or to taste: Enhances the flavors of the dish.
• ½ teaspoon freshly ground black pepper, or to taste: Adds a gentle heat and complexity.
• 1 to 2 tablespoons lime juice: Brightens the dish with acidity.
• ¼ to ⅓ cup fresh cilantro or to taste, finely chopped for garnishing (basil may be substituted): A fresh herb that adds brightness and flavor.
• 1 to 2 tablespoons granulated sugar, optional and to taste: Balances the flavors, especially if your curry is too spicy.
• rice, jasmine or basmati or naan, optional for serving: Perfect for soaking up the delicious sauce.

Green Thai Chicken Coconut Curry Instructions

Cooking Green Thai Chicken Coconut Curry is a straightforward process that yields amazing results. Let’s walk through the steps together, ensuring you’re set up for success.

1. Begin by heating coconut oil in a large skillet over medium-high heat. Once hot, add the diced onion and sauté for about five minutes until it begins to soften. Stir intermittently to avoid burning and to help it cook evenly.
2. Next, add the diced chicken to the skillet. Cook for approximately five minutes, flipping occasionally to ensure it’s cooked through. You want to see the chicken turn a lovely golden color.
3. Once the chicken is nearly done, introduce the minced garlic, ginger, and coriander into the skillet. Cook for about one minute until fragrant, stirring frequently. This is where the magic begins!
4. Now it’s time to add the coconut milk, shredded carrots, zucchini, and Thai green curry paste. Stir everything together to combine, making sure the paste is fully dissolved into the liquid. Reduce the heat to medium.
5. Allow the mixture to gently boil for about five minutes. During this time, the flavors will meld together beautifully, and the sauce will reduce slightly, thickening up a bit. Keep an eye on it, stirring occasionally to prevent sticking.
6. After five minutes, taste the curry and adjust the seasoning with salt, pepper, and lime juice as needed. If you prefer a little sweetness, this is the moment to add in the sugar.
7. Finally, remove the skillet from the heat and sprinkle the chopped cilantro over the top. Give it one last stir to incorporate the fresh herb. This adds a lovely fresh note to the dish.
8. Serve the curry warm, over a bed of rice or with naan. Enjoy the delightful flavors and the warmth of your homemade Green Thai Chicken Coconut Curry!

Recipe Notes about Green Thai Chicken Coconut Curry

Cooking is an adventure, and here are some tips to enhance your experience with Green Thai Chicken Coconut Curry.

• Storage: Store any leftovers in an airtight container in the fridge for up to one week. Reheat gently before serving.
• Freezing: You can freeze this curry in an airtight container for up to three months. Thaw in the fridge overnight before reheating.
• Pairing: This curry pairs beautifully with jasmine or basmati rice or fresh naan.
• Serving suggestion: Try serving it with a side salad or steamed vegetables for a complete meal.
• Flavor adjustments: Feel free to add more curry paste or spices to suit your personal taste.
• Variations: Experiment with different proteins or add more vegetables like bell peppers and spinach for extra nutrition.

What Complements This Green Thai Chicken Coconut Curry

When it comes to serving Green Thai Chicken Coconut Curry, the possibilities are endless. Here are some ideas to elevate your meal:

• Rice: Serve over fragrant jasmine or basmati rice to absorb the delicious sauce.
• Naan: Pair with warm, fluffy naan for a delightful dipping experience.
• Salad: A light cucumber or mixed greens salad adds a refreshing contrast to the rich curry.
• Occasions: Perfect for cozy family dinners, festive gatherings, or even meal prep for busy weekdays.
• Seasonal Pairings: This dish is great year-round but especially warming during cooler months.
• Storage Tips: Leftovers can be stored in an airtight container for up to a week, making it a convenient option for lunch or dinner.

FAQ

Conclusion

The Green Thai Chicken Coconut Curry is a delightful blend of flavors that showcases the best of Thai cuisine, making it a perfect addition to your dinner table. It’s not just about a meal; it’s about bringing loved ones together and creating memorable moments around food. So, why wait? Treat yourself and your family to this delicious curry tonight, and bask in the comfort it brings!

Green Thai Chicken Coconut Curry

The ultimate comfort food, Green Thai Chicken Coconut Curry is a creamy and flavorful dish that will satisfy your cravings. Packed with tender chicken and vibrant vegetables, this easy weeknight dinner will make its way to your regular meal rotation. You won’t be able to get enough of its aromatic spices!

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Thai

Calories: 450

Ingredients Equipment Method Notes

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
• 1 14-ounce can coconut milk use full-fat for a richer/thicker result but lite may be substituted
• 1 to 1 ½ 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
• ½ teaspoon freshly ground black pepper or to taste
• 1 to 2 tablespoons lime juice
• ¼ to ⅓ 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

Equipment

• Thai Kitchen Gluten Free Green Curry Paste

Method

 

1. To a large skillet, add the coconut 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

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

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Meet Brooke Davis

I’m all about cozy, comforting food made with fresh, local ingredients. I develop most of our weeknight dinners and heartier main dishes. My specialty is taking a classic comfort food and giving it a bright, California twist. We all cook and test together, but I’m usually the one in charge of the main event and making sure every recipe is perfect.