Green Thai Chicken Coconut Curry
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Averie Cooks · by Averie Sunshine★ 4.6 (303)

Green Thai Chicken Coconut Curry

NUTRITION · PER SERVING20M COOK
CAL 18%·PRO 43%
CARBS 14G15% OF CAL
3G FIBER6G SUGAR4G OTHER
FAT 25G63% OF CAL
19G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vibrant green curry with chicken, coconut milk, and vegetables ready in 20 minutes. Aromatic and bright, tasting better than restaurant versions.

mainthaicurrychickendairy free
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Nutrition & ingredients

Ingredients

serves 6
  • 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)
PREP
5M
SODIUM
649MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.