green chicken curry

An EASY, one-skillet green curry that’s ready in 20 minutes and tastes BETTER than from a Thai restaurant!! It&#x27;s healthy comfort food that tastes AMAZING!!

Green Thai Chicken Coconut Curry 

coconut oil oil

medium/large sweet Vidalia

chicken breast, diced into bite-sized pieces

garlic,

ginger

coriander

coconut milk (use full-fat

carrots

zucchini,

Thai green curry paste, or

kosher salt,

black pepper,

lime juice

cilantro

sugar,

rice (jasmine

To a large skillet, add the oil, onion,...

To 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...

Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.

Add the garlic, ginger, coriander, and cook for...

Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.

Add the coconut milk, carrots, zucchini, Thai curry...

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...

Add the lime juice, cilantro, and stir to combine. Taste and optionally add sugar, additional curry paste, salt, pepper, etc. to taste.

Bright, fresh flavors meet cozy comfort food in this Thai Green Curry with Gingery Chicken &amp; Veggies! Garlicky &amp; gingery chicken thighs simmer with bell peppers &amp; onions in a creamy coconut green curry sauce. Serve it up with roasted sweet potatoes, broccoli, &amp; fluffy rice in 45 minutes or less! 

Thai Green Curry with Gingery Chicken &amp; Vegetables

chicken

head broccoli, cut into bite-sized florets

sweet potato, diced into ½-inch cubes

yellow onion, thinly sliced

large bell pepper, deseeded & thinly sliced

coconut oil, divided

Thai-style green curry paste

light coconut milk

coconut milk

baby spinach

large, juicy limes, juiced

salt black pepper, to season

rice

Preheat the oven

to 450 degrees F. Line a large baking sheet with parchment paper or aluminum foil for easy clean up and set aside.

Prep the chicken

Add the chicken, garlic, and ginger to a bowl, seasoning with 1 teaspoon kosher salt. Stir to evenly coat the chicken in the garlic &amp; ginger. Set aside.

Roast the broccoli &amp; sweet potato

Place the broccoli florets &amp; diced sweet potato on the prepared baking sheet. Drizzle 1 tablespoon of the coconut oil over top &amp; season with ½ teaspoon kosher salt. Toss to coat, then arrange the veggies in a single, uniform layer across the baking sheet. Once the oven is preheated, roast the veggies for 20-25 minutes, shaking the baking sheet halfway through, until the veggies are crisp around the edges &amp; fork-tender. Remove from the oven &amp; set aside.

Cook the aromatic veggies

Add 1 tablespoon of the coconut oil to a deep skillet or Dutch oven over medium-high heat. Once hot, add in the thinly sliced onion &amp; bell pepper, seasoning with a pinch of kosher salt. Cook, stirring frequently, until tender-crisp, 3-4 minutes. Transfer the veggies to a plate &amp; set aside.

Cook the chicken

If needed, add the remaining tablespoon of coconut oil to the skillet or Dutch oven used to cook the aromatic veggies. Once hot, add in the prepared chicken. Cook 4-5 minutes per side, until browned around the edges &amp; nearly cooked through.

Build &amp; simmer the green curry

Add the curry paste to the skillet, stirring to coat the chicken. Cook 2-3 minutes, allowing the curry paste to brown slightly. Add in the coconut cream &amp; coconut milk. Simmer for about 10 minutes, until the broccoli &amp; sweet potato finish roasting. Just before serving, stir in the spinach &amp; the cooked onion &amp; bell pepper from Step 4. Once the spinach is wilted, stir in the lime juice. Remove from the heat.

Serve

Serve the green curry &amp; roasted veggies over rice (or quinoa or cauliflower rice). Finish with fresh cilantro, Thai basil, and extra freshly squeezed lime juice as desired. Enjoy.

My Word Jess!!! These are incredible. Easy and so much flavor. Whole family ate it and my spicy loving spouse didnt even want to add hot peppers because he loved the flavor. Make this ASAP.

Sooo tasty ! Inexpensive to make, really quick, delicious and filling. It’s a winner !

I crave this Thai green chicken curry recipe all the time! Whether you use our from scratch green curry paste or follow our tips below the recipe for boosting a store-bought version, this recipe guarantees you&#8217;ll have a fabulous dinner on your table. Just a quick note on the spice level: traditional green curry is usually quite hot. Our homemade paste is easy to adjust, but be aware that the spice level of store-bought versions will vary. If you&#8217;re looking for a good store-bought option, I highly recommend Maesri (sold in cans). Serve this curry over Jasmine rice, cilantro lime rice, or cooked rice noodles. It&#8217;s also amazing with some crispy fried shallots sprinkled over the top!

Easy Thai Green Curry

avocado oil

green onions, sliced

garlic cloves,

½ pounds boneless, skinless chicken thighs, cut into 1/2 inch pieces

(15 ounces) can full-fat coconut milk

fish sauce

kaffir lime leaves, optional

snow peas

spinach leaves

Salt,

Thai basil and mint

red chili pepper,

Brown the zucchini: Heat a wide skillet over medium-high heat. Add 1 tablespoon of the oil, then arrange the zucchini in a single layer. Cook until the underside has a few browned spots, then flip and cook another 30 seconds until the second side is also lightly browned. Transfer the zucchini to a plate to add to the curry later.

Brown the chicken: To the same skillet, still over medium-high heat, add another tablespoon of oil. Arrange the chicken in a single layer, season with a few pinches of salt, and cook, tossing occasionally, for 2 to 3 minutes until it picks up a little color.

Build the curry base: Stir in the green onion and garlic (and ginger and lemongrass if using store-bought curry paste). Cook, stirring constantly for 30 seconds, then add the green curry paste. Cook and stir for about 1 minute until the paste is fragrant and starts to stick a little to the bottom of the pan.

Simmer the curry: Pour in the coconut milk, then fill the empty can halfway with water and pour that in as well. Use a wooden spoon to scrape any stuck curry paste from the bottom of the skillet and bring to a low simmer, lowering the heat as needed. Stir in 2 teaspoons of fish sauce, then taste the sauce. Add more fish sauce and/or curry paste if needed. Add the kaffir lime leaves (if using) then simmer the curry for 10 to 15 minutes, or until the chicken is cooked through.

Add the veggies: Stir in the zucchini, snow peas, and spinach. Continue to simmer until the vegetables are crisp-tender, 5 to 8 minutes.

To serve: Turn off the heat. Squeeze over a little lime juice, then scatter torn fresh basil and mint over the top. For some extra heat, you can also add sliced red chilies. Serve immediately over rice or rice noodles.

Top 3 green chicken curry recipes from across the web

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Green Thai Chicken Coconut Curry

Thai Green Curry with Gingery Chick...

Easy Thai Green Curry

Top 3 green chicken curry recipes from across the web

The most viewed green chicken curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Green Thai Chicken Coconut Curry

Thai Green Curry with Gingery Chick...

Easy Thai Green Curry

The most viewed green chicken curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine