This Green Thai Chicken Coconut Curry is a vibrant and flavorful dish that combines tender chicken with fresh vegetables in a rich and creamy coconut milk base, spiced with bold Thai green curry paste. It’s a comforting meal that’s both hearty and satisfying, perfect for a quick weeknight dinner or a special occasion. The blend of coconut milk, ginger, garlic, and lime juice creates a tantalizing balance of flavors that will make this dish a favorite in your home.
Ingredients:
- For the Curry:
- 2 to 3 tablespoons coconut oil (olive oil can be substituted)
- 1 medium/large sweet Vidalia or yellow onion, diced small
- 1 to 1.25 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 (full-fat for a richer/thicker result, or lite can be used for a lighter option)
- 1 to 1 ½ cups shredded carrots
- 1 large zucchini, diced into bite-sized pieces
- 2 to 8 tablespoons Thai green curry paste, or to taste (adjust according to your spice preference; I used the whole jar for bold flavors)
- 1 teaspoon kosher salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- 1 to 2 tablespoons lime juice
- ¼ to ⅓ cup fresh cilantro, finely chopped (basil can be substituted)
- 1 to 2 tablespoons granulated sugar, optional and to taste
- For Serving:
- Jasmine or Basmati rice, or naan (optional)
Instructions:
- Sauté the Aromatics:
- Heat the coconut oil in a large skillet over medium-high heat. Once the oil is hot, add the diced onion and sauté for about 5 minutes, or until the onion begins to soften. Stir occasionally to prevent burning.
- Cook the Chicken:
- Add the diced chicken breast to the skillet and cook for about 5 minutes, or until the chicken is fully cooked through. Stir frequently to ensure even cooking and to prevent the chicken from sticking to the pan.
- Add the Spices:
- Add the minced garlic, ginger, and ground coriander to the skillet. Cook for about 1 minute, stirring frequently, until the spices are fragrant.
- Incorporate the Vegetables and Coconut Milk:
- Pour in the coconut milk, and then add the shredded carrots, diced zucchini, and Thai green curry paste. Season with salt and pepper. Stir everything together until well combined.
- Reduce the heat to medium and allow the mixture to gently simmer for about 5 minutes, or until the liquid has reduced slightly and the curry has thickened to your liking.
- Finish and Garnish:
- Stir in the lime juice and chopped cilantro. Taste the curry and adjust the seasoning if necessary. You can add more curry paste, salt, pepper, or a touch of sugar if desired to balance the flavors.
- Serve:
- Serve the Green Thai Chicken Coconut Curry hot, with jasmine or basmati rice, or alongside warm naan bread. Garnish with extra cilantro or basil, if desired.
Tips:
- Adjusting Spice Levels: If you’re new to Thai curry, start with a smaller amount of curry paste and add more to taste. Green curry can be quite spicy, so it’s best to adjust gradually.
- Vegetable Substitutes: Feel free to add or substitute other vegetables like bell peppers, snap peas, or baby corn to make the curry even more colorful and nutritious.
- Thickening the Sauce: If you prefer a thicker curry, allow it to simmer for a bit longer, or add a slurry of cornstarch and water to help it thicken up.
- Serving Suggestions: This curry pairs wonderfully with jasmine rice to soak up the sauce, or with naan for a delightful dipping experience.
Enjoy the exotic flavors of Thailand with this delicious and easy-to-make Green Thai Chicken Coconut Curry!
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