Green Thai Chicken Coconut Curry | Recipe Cart

Name: Green Thai Chicken Coconut Curry | Recipe Cart
Total time: 20 min
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 1/4 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

getrecipecart.com

An EASY, one-skillet green curry that’s ready in 20 minutes and tastes BETTER than from a Thai restaurant!! It's healthy comfort food that tastes AMAZING!!

View full recipe on getrecipecart.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at getrecipecart.com.

Share this recipe:

Cooking tools:

Skillet
Stove
Cutting board
Chef's knife
Wooden spoon
Spatula
Measuring spoon

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 1/4 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