Description
This Thai Green Chicken Curry is a vibrant and flavorful dish featuring tender chicken breasts simmered with fresh vegetables in a rich and creamy coconut milk-based green curry sauce. Enhanced with homemade green curry paste, it offers a perfect balance of spicy, savory, and tangy notes, served best over fluffy white rice or cauliflower rice for a comforting and satisfying 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 recipe green curry paste (about 1/3 cup homemade)
- 1 pound chicken breasts, cut into ½-inch slices
- 1 medium zucchini, cut into ¼-inch slices on the bias
- 15 ounces canned coconut milk (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 (to taste)
- 1 teaspoon lime juice, plus more for serving
- Fresh basil (optional)
- Fresh cilantro (optional)
- White rice or cauliflower rice, for serving
Instructions
- Heat and sauté carrots: In a large skillet or Dutch oven over medium heat, add the olive oil and sliced carrots. Sauté them for 2-3 minutes until they start to soften and release their sweetness.
- Add bell pepper and curry paste: Incorporate the thinly sliced red bell pepper and the green curry paste into the skillet. Continue to sauté the mixture for another 2-3 minutes, allowing the flavors to meld beautifully.
- Add liquids, chicken, and zucchini: Pour in the coconut milk and chicken broth, then add the sliced chicken breasts and zucchini. Stir everything together to combine evenly, and cover the pot with a lid.
- Simmer the curry: Reduce the heat to low and let the curry simmer gently for 15 minutes. This allows the chicken to cook through and the vegetables to become tender while the flavors deepen.
- Season the curry: Stir in the soy sauce or Tamari, salt to taste, and lime juice. Adjust the seasoning as needed to balance the salty, savory, and tangy elements.
- Serve: Ladle the green chicken curry over cooked white rice or cauliflower rice. Garnish with fresh basil or cilantro if desired, and add extra lime juice for brightness. Enjoy your aromatic and satisfying Thai dish!
Notes
- You can make your own green curry paste for authentic flavor or use store-bought as a convenient alternative.
- Adjust the amount of soy sauce or Tamari to control the saltiness of the dish, especially if using low-sodium broth.
- For a dairy-free and gluten-free meal, use coconut aminos in place of soy sauce and ensure the curry paste is free of gluten.
- Serve with cauliflower rice for a low-carb option.
- Fresh herbs like basil and cilantro add a burst of freshness and aroma when serving.
