Original Post: https://www.evolvingtable.com/?p=32713
Thai Green Chicken Curry Recipe
Creamy and spicy Thai Green Chicken Curry is the best healthy recipe to cozy up with! Coconut milk and homemade curry paste create a thick base and add amazing flavor to chicken, zucchini, carrots, and peppers.
Servings: 5 servings
Ingredients
- 2 Tbsp. olive oil
- 3 carrots peeled and thinly sliced on the bias
- 1 red bell pepper thinly sliced
- 1 recipe green curry paste about 1/3 cup of homemade*
- 1 lb. chicken breasts cut into ½-inch slices
- 1 zucchini cut into ¼-inch slices on the bias
- 15 oz. coconut milk canned, full-fat or lite
- 1 cup chicken broth regular sodium
- 1-2 tsp. soy sauce gluten-free Tamari or coconut liquid aminos
- ½ tsp. salt to taste*
- 1 tsp. lime juice plus more for serving
- Fresh basil optional
- Fresh cilantro optional
- White rice
Instructions
- In a large skillet or Dutch oven over medium heat, add oil and carrots. Sauté for 2-3 minutes.
- Add sliced bell pepper and paste. Continue sautéing for an additional 2-3 minutes.
- Pour in coconut milk and broth. Add chicken and zucchini. Stir to combine and cover pot with a lid.
- Reduce heat to low and simmer for 15 minutes.
- Stir in soy sauce, salt, and lime juice.
- Serve with fresh basil or cilantro over rice or cauliflower rice and enjoy!
Notes
Meal Prep and Storage
- To Prep-Ahead: Make up this curry in advance for an easy heat and serve meal.
- To Store: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days.
- To Freeze: Place leftovers in a freezer-safe container and freeze for up to 6 months.
- To Reheat: Warm on the stovetop or in the microwave.
Nutrition
Calories: 259kcal | Carbohydrates: 9g | Protein: 21g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 58mg | Sodium: 624mg | Potassium: 643mg | Fiber: 2g | Sugar: 4g | Vitamin A: 6997IU | Vitamin C: 44mg | Calcium: 26mg | Iron: 1mg