Green Thai Chicken Coconut Curry

Name: Green Thai Chicken Coconut Curry
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 servings
Cuisine: One Dish
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)

Chicken

One Dish

Thai

6 servings

portionen

5 minutes

aktive zeit

20 minutes

gesamtzeit

Kochen beginnen

Zutaten

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)

Anweisungen

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.

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

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

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.

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

Nährwertangaben

Portionsgröße

Kalorien

511 kcal

Gesamtfett

28 g

Gesättigtes Fett

20 g

Ungesättigtes Fett

6 g

Transfett

Cholesterin

80 mg

Natrium

1196 mg

Gesamtkohlenhydrate

32 g

Ballaststoffe

3 g

Zucker insgesamt

7 g

Eiweiß

34 g