Thai Green Chicken Curry
A flavorful and aromatic Thai green curry with tender chicken and fresh vegetables, perfect served over rice.
Ingredients
Oil
- 2 tablespoons Avocado Oil (or olive oil)
Protein
- 1 pound Skinless boneless chicken breast (sliced)
Seasoning
- to taste Kosher salt and pepper
Aromatics
- 2-3 cloves Garlic Cloves (finely grated)
- 2 teaspoons Fresh Ginger (finely grated)
- 1 tablespoon Lemongrass paste
Coconut Milk & Fish Sauce
- 14 ounces Coconut milk (1 can)
- 1 tablespoon Fish Sauce
Vegetables
- 1 large Zucchini (cut into half-moons)
- 1 chopped Green Pepper
- 1 cup Frozen green peas (thawed)
- 1 cup Fresh or frozen green beans (thawed, cut into 1.5" pieces)
Garnishes
- 1-2 scallions Scallions (thinly sliced)
- 1-2 cilantro Freshly chopped cilantro
- 1-2 green chili Jalapeño or green chili thinly sliced
Lime wedges
- to serve Lime wedges
Instructions
- Heat oil in a skillet over medium-high heat.
- Add chicken, season with salt and pepper, and sear until golden, about 4-5 minutes.
- Add garlic, ginger, and lemongrass paste; cook for 2-3 minutes, stirring constantly.
- Pour in coconut milk and fish sauce; simmer for 6-8 minutes until chicken is cooked and sauce reduces.
- Stir in vegetables; cook for 2-4 minutes until just soft. Serve with rice and garnishes.
Notes
Use fresh herbs for best flavor and adjust spice level to taste.