Go Back
Green Thai Chicken Coconut Curry

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!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
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.