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Green Thai Chicken Coconut Curry: Quick, Bold, and Better Than Thai Takeout

Green Thai Chicken Coconut Curry in skillet with rice
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An EASY, one-skillet Green Thai Chicken Coconut Curry that’s ready in just 20 minutes and packed with bold, comforting Thai flavors! Healthier than takeout and full of veggies, it’s perfect for weeknight dinners.

Ingredients

Scale
  • 2 to 3 tablespoons coconut oil (or olive oil)
  • 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 preferred)
  • 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 (up to 1 full jar)
  • 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 may be substituted)
  • 1 to 2 tablespoons granulated sugar, optional and to taste
  • Optional for serving: rice (jasmine or basmati) or naan

Instructions

1. To a large skillet, add the oil and onion. Sauté over medium-high heat for about 5 minutes, stirring intermittently, until the onion begins to soften.

2. Add the chicken and cook for about 5 minutes, or until chicken is fully cooked through. Flip and stir often to ensure even cooking.

3. Add the garlic, ginger, and coriander. Cook for 1 minute, stirring frequently until fragrant.

4. Add coconut milk, carrots, zucchini, Thai green curry paste, salt, and pepper. Stir to combine.

5. Reduce heat to medium and allow the mixture to gently boil for about 5 minutes, until slightly thickened.

6. Stir in lime juice and fresh cilantro. Taste and optionally adjust with sugar, curry paste, salt, or pepper.

7. Serve warm over rice or with naan, and enjoy!

Notes

For a richer curry, use full-fat coconut milk.

Adjust the curry paste to taste based on your spice preference.

Great served with jasmine rice or warm naan.

Leftovers keep well in an airtight container in the fridge for up to 1 week.

Adapted from Thai Chicken Coconut Curry.

Find it online: https://cookingwithramsay.com/green-thai-chicken-coconut-curry/