Description
A vibrant and flavorful Thai Green Chicken Curry featuring tender chicken breasts simmered in a fragrant coconut milk-based sauce with fresh vegetables, herbs, and authentic green curry paste. This dish combines creamy, spicy, and tangy flavors and is perfect served over steaming white rice or cauliflower rice for a wholesome meal.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 3 carrots, peeled and thinly sliced on the bias
- 1 red bell pepper, thinly sliced
- 1/3 cup green curry paste (homemade or store-bought)
- 1 pound chicken breasts, cut into ½-inch slices
- 1 medium zucchini, cut into ¼-inch slices on the bias
- 15 ounces coconut milk (canned, full-fat or lite)
- 1 cup chicken broth (regular sodium)
- 1-2 teaspoons soy sauce or Tamari (gluten-free Tamari or coconut liquid aminos)
- ½ teaspoon salt (or to taste)
- 1 teaspoon lime juice (plus more for serving)
Optional Garnishes
- Fresh basil
- Fresh cilantro
Serving Suggestion
- White rice or cauliflower rice
Instructions
- Sauté Vegetables: In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the peeled and thinly sliced carrots and sauté for 2-3 minutes until they begin to soften.
- Add Bell Pepper and Curry Paste: Add the thinly sliced red bell pepper along with the green curry paste to the skillet. Stir and sauté for an additional 2-3 minutes to release the flavors of the curry paste.
- Add Liquids and Chicken: Pour in the canned coconut milk and chicken broth. Add the sliced chicken breasts and zucchini slices into the pot. Stir everything together until well combined.
- Simmer: Cover the pot with a lid, reduce the heat to low, and let the curry simmer gently for 15 minutes, allowing the chicken to cook through and the vegetables to soften.
- Season: Stir in 1-2 teaspoons of soy sauce or Tamari, ½ teaspoon of salt (adjust to taste), and 1 teaspoon of lime juice to brighten the flavors.
- Serve: Dish the curry over cooked white rice or cauliflower rice. Garnish with fresh basil or fresh cilantro as desired, and add extra lime juice if preferred. Enjoy your authentic Thai green chicken curry!
Notes
- You can adjust the spiciness by modifying the amount of green curry paste used.
- Using full-fat coconut milk gives a creamier curry; lite coconut milk is a lower-calorie alternative.
- Tamari is a good gluten-free option instead of soy sauce.
- Simmer on low heat to prevent the coconut milk from curdling.
- For a vegetarian version, substitute chicken with firm tofu or mixed vegetables.
