Sunday, May 21, 2023

Thai Green Curry Chicken


3 T. coconut oil (olive oil may be substituted)
1 medium/large sweet Vidalia or yellow onion, diced small
1 lb. boneless skinless chicken breast, diced into bite-sized pieces
3 cloves garlic, finely minced or pressed
2 t. ground ginger or 1 T. fresh ginger, finely chopped
2 t. ground coriander
1-14-ounce can coconut milk
1 to 1 1/2 C. carrots, shredded
2 zucchini, diced into bite-sized pieces
2 to 8 tablespoons Thai green curry paste, or to taste 
1 t. kosher salt, or to taste
1/2 t. freshly ground black pepper, or to taste
1 to 2 T. lime juice
1/4 to 1/3 C. fresh cilantro or to taste, finely chopped for garnishing
1 to 2 T. granulated sugar, optional and to taste
Rice or naan, optional for serving


  1. Using 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. Add the chicken and cook for about 5 minutes, or until chicken is done.
  3. Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
  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. Add the lime juice, cilantro, and stir to combine. Taste and optionally add sugar, additional curry paste, salt, pepper, etc. to taste.

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