Description
This Green Thai Chicken Coconut Curry is a flavorful and creamy dish with a perfect balance of spices and coconut milk. The tender chicken, veggies, and aromatic herbs make it a delightful meal for any occasion.
Ingredients
Units
Scale
Main Ingredients:
- 2 to 3 tablespoons coconut oil
- 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
- 1 to 1 1/2 cups shredded carrots
- 1 large zucchini, diced into bite-sized pieces
- 2 to 8 tablespoons Thai green curry paste
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 to 2 tablespoons lime juice
Instructions
- Saute Onion and Garlic: Heat oil in a large skillet, saute onion until translucent, add garlic, ginger, and coriander.
- Cook Chicken: Add chicken, cook until no longer pink.
- Add Veggies and Curry Paste: Stir in carrots, zucchini, and green curry paste.
- Pour Coconut Milk: Add coconut milk, season with salt, pepper, and simmer.
- Finish and Serve: Stir in lime juice, adjust seasoning, garnish with cilantro, and serve over rice or with naan.
Notes
- You can adjust the spiciness by using more or less curry paste.
- Feel free to add other vegetables like bell peppers or peas.
- For a vegetarian version, substitute chicken with tofu or chickpeas.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 15 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 80 mg