Green Thai Chicken Coconut Curry

Green Thai Chicken Coconut Curry

from averiecooks.com
20 min
6 servings

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
  • one 14-ounce can coconut milk (use full-fat for a richer/thicker result but lite may be substituted)
  • 1 to 1 1/2 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
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 1 to 2 tablespoons lime juice
  • 1/4 to 1/3 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

Directions

  1. 1

    To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.

  2. 2

    Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.

  3. 3

    Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.

  4. 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. 5

    Add the lime juice, cilantro, and stir to combine. Taste and optionally add sugar, additional curry paste, salt, pepper, etc. to taste.