Ingredients:
3 T. coconut oil (olive oil may be substituted)1 medium/large sweet Vidalia or yellow onion, diced small1 lb. boneless skinless chicken breast, diced into bite-sized pieces3 cloves garlic, finely minced or pressed2 t. ground ginger or 1 T. fresh ginger, finely chopped2 t. ground coriander1-14-ounce can coconut milk1 to 1½ C. carrots, shredded2 zucchini, diced into bite-sized pieces2 to 8 T. Thai green curry paste, or to taste1 t. kosher salt, or to taste½ t. freshly ground black pepper, or to taste1 to 2 T. lime juice¼ to ⅓ C. fresh cilantro or to taste, finely chopped for garnishing1 to 2 T. granulated sugar, optional and to tasteRice or naan, optional for serving
Directions:
- 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.
- Add the chicken and cook for about 5 minutes, or until chicken is done.
- 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.
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