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Green Thai Chicken Coconut Curry

Delicious Green Thai Chicken Coconut Curry for Cozy Nights

Experience the delightful flavors of Green Thai Chicken Coconut Curry, a comforting, gluten-free dish that brings a taste of Thailand to your table.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 2 tablespoons coconut oil or neutral oil; substitute with vegetable oil if necessary
  • 2 medium shallots sliced; can be replaced with yellow onion in a pinch
  • 1 tablespoon fresh ginger grated; use ground ginger if fresh isn’t available, reduce the amount
  • 3 cloves garlic minced; use garlic powder as an alternate, adjusting quantity
  • 2 tablespoons green curry paste adjust quantity to taste
  • 1 can full-fat coconut milk can use light coconut milk for thinner sauce
  • 1 pound boneless skinless chicken thighs chicken breasts can be used but watch for shorter cooking time
  • 1 stalk lemongrass omit or use lemon zest if unavailable
  • 1 tablespoon brown sugar can substitute with honey or coconut sugar
  • 2 tablespoons fish sauce can substitute with soy sauce or tamari for vegetarian option
  • 2 tablespoons lime juice fresh lime juice preferred
For Serving
  • 1/4 cup cilantro fresh herb for garnish; substitute with parsley if desired
  • 1 serrano chili or jalapeño optional based on spice preference
  • 1 lime wedges for squeezing over the finished dish
  • 4 cups steamed jasmine rice can replace with rice of choice or cauliflower rice for low-carb option

Equipment

  • large skillet
  • wok

Method
 

Cooking Instructions
  1. Heat 2 tablespoons of coconut oil in a large skillet over medium heat until it shimmers, about 2 minutes.
  2. Add sliced shallots and sauté for about 3 minutes until translucent and fragrant.
  3. Stir in grated ginger and minced garlic, cooking for an additional minute until aromatic.
  4. Stir in the green curry paste and cook for about 2 minutes, stirring constantly.
  5. Pour in 1 can of full-fat coconut milk, stir well, and bring to a gentle simmer over medium heat for about 5 minutes.
  6. Add chicken thighs and lemongrass stalk, cover, and simmer for 15-20 minutes until chicken is cooked through.
  7. Remove lemongrass stalk and stir in brown sugar, fish sauce, and lime juice, adjusting seasoning as necessary.
  8. Serve hot over steamed jasmine rice, garnishing with cilantro, sliced chili, and lime wedges.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 150IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

This recipe is gluten-free and can be customized for vegetarian diets by substituting chicken with tofu.

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