Green Thai Chicken Coconut Curry Recipe
This Green Thai Chicken Coconut Curry is a creamy and satisfying feast, rich with authentic Thai flavors and aromatic spices.
Green Thai Chicken Coconut Curry Recipe
This dish features tender chicken, sweet Vidalia onions, zucchini, and carrots cooked in a creamy coconut milk sauce with garlic, ginger, coriander, and Thai green curry paste. Lime juice and fresh cilantro add a bright finish. It’s a hearty and healthy comfort food that’s naturally gluten-free and full of Thai flavors.
Ingredients
- 2 to 3 tablespoons of 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 of 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
Instructions
- To a large skillet, add the oil, and 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 the chicken is done; flip and stir often to ensure even cooking.
- Add the garlic, ginger, and coriander, and cook for about 1 minute, or until fragrant; stir frequently.
- Add the coconut milk, carrots, zucchini, Thai curry paste, salt, and pepper, and stir to combine. Reduce the heat to medium, and allow the mixture to gently boil for about 5 minutes, or until the liquid volume has reduced as much as desired and thickens slightly.
- Add the lime juice, and cilantro, and stir to combine. Taste and optionally add sugar, additional curry paste, salt, pepper, etc. to taste.
Serving Suggestions
- Jasmine Rice
- Basmati Rice
- Naan Bread
- Steamed Bok Choy
- Thai Cucumber Salad
- Spring Rolls
Tips and Tricks
- Start with less Thai green curry paste and add more to taste, especially if you are sensitive to the heat.
- Substitute chicken with chickpeas or tofu for a vegetarian version.
- Add other vegetables like cauliflower, broccoli, or bell peppers according to your preference.
- Use full-fat coconut milk for a richer flavor, or light coconut milk for a lighter version.
