Green Thai Chicken Coconut Curry

A fragrant, creamy green Thai chicken curry with coconut milk, vegetables, and fresh cilantro.

Prep Time 5

Cook Time 15

Total Time 20

Servings 6 servings

2 to 3 tablespoons coconut oil olive oil may be substituted
1 medium to 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
1 14-ounce can coconut milk use full-fat for richer result, lite may be substituted
1 to 1 1/2 cups shredded carrots
1 large zucchini diced into bite-sized pieces
2 to 8 tablespoons Thai green curry paste or to taste
1 teaspoon kosher salt or to taste
1/2 teaspoon freshly ground black pepper or to taste
1 to 2 tablespoons lime juice
1/4 to 1/3 cup fresh cilantro finely chopped for garnishing (basil may be substituted)
1 to 2 tablespoons granulated sugar optional and to taste
rice, jasmine or basmati, or naan optional for serving

Heat 2 to 3 tablespoons coconut oil in a large skillet over medium-high heat.
Add the diced onion and sauté, stirring occasionally, until it begins to soften, about 5 minutes.
Add the diced chicken to the skillet and cook, stirring and flipping often, until cooked through, about 5 minutes.
Stir in the minced garlic, ground or fresh ginger, and ground coriander; cook until fragrant, about 1 minute.
Pour in the coconut milk, then add the shredded carrots, diced zucchini, Thai green curry paste, salt, and pepper; stir to combine.
Reduce heat to medium and simmer gently, stirring occasionally, until the sauce has reduced slightly and thickened to your liking, about 5 minutes.
Stir in lime juice and chopped cilantro; taste and adjust with additional curry paste, salt, pepper, or sugar if desired.
Serve warm over jasmine or basmati rice or with naan, if desired.