Thai Green Chicken Curry
Made with a mixture of zucchini, chicken, fresh herbs, green beans, peas, fish sauce, and coconut milk.
Servings: 4
Ingredients
- 2 tablespoon Avocado Oil or olive oil
- 1 pound Skinless boneless chicken breast sliced
- Kosher salt and pepper, to taste
- 2-3 Garlic Cloves finely grated
- 2 teaspoon Fresh Ginger finely grated
- 1 tablespoon Lemongrass paste
- 14 ounces Coconut milk 1 can
- 1 tablespoon Fish Sauce
- 1 Large Zucchini cut into half-moons
- 1 Green Pepper chopped
- 1 Cup Frozen green peas thawed
- 1 Cup Fresh or frozen green beans (thawed if frozen), cut into 1.5'' pieces
OPTIONAL GARNISHES:
- 1-2 Scallions thinly sliced to garnish
- 1-2 Freshly chopped cilantro to garnish
- 1 Jalapeño or green chili thinly sliced to garnish
- Lime wedges, to serve
Instructions
- Heat oil in a medium pot or skillet over medium-high heat.
- Add the chicken and season with salt and pepper to taste. Sear until golden on the sides, about 4-5 minutes.
- Add in garlic, ginger and lemongrass paste and continue to cook for 2-3 minutes stirring constantly.
- Add coconut milk, fish sauce, mix and bring to simmer. Cook for 6-8 minutes, until chicken is cooked through and sauce is reduced.
- Stir in veggies, and continue to cook for 2-4 minutes, until just softens. Take off the heat and serve next to cooked brown rice.
- Add garnishes of choice and enjoy!
Notes
- Use green curry paste instead of ginger and lemongrass paste.
- Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on the products used.
Nutrition
Calories: 451kcal | Carbohydrates: 15g | Protein: 30g | Fat: 32g | Saturated Fat: 20g | Cholesterol: 73mg | Sodium: 510mg | Potassium: 1069mg | Fiber: 4g | Sugar: 6g | Vitamin A: 836IU | Vitamin C: 60mg | Calcium: 61mg | Iron: 5mg