- 1 large Chicken Breast
- 1 Tablespoon Virgin Coconut Oil
- 0.5 teaspoon Sea Salt
- 0.3 cup, finely chopped Onion
- 3 finely minced Garlic Cloves
- 1 Tablespoon, finely minced Fresh Ginger Root
- 0.25 cup Coconut Aminos
- 2 Tablespoons Green Curry Paste
- 1 large Zucchini
- 2 cups chopped (fresh or frozen) Broccoli
- 0.5 cup Chicken Broth
- 15 ounce can Full Fat Coconut Milk
- 3 chopped Green Onion
- 1 cup, halved Sugar Snap Peas
- 1 juicy Lime
- Fresh Cilantro
- Crushed Red Pepper Flakes
- Rice Noodles
One pot, chicken coconut green curry that is packed with green vegetables and dairy free.
I make coconut curry once a week. It’s so easy to make any anything goes!
One pot recipes are great. It’s less complicated and keeps clean up easy peasy.
What is a curry you might ask?
The original curry dishes originating in India and it uses a combination of spices or herbs, usually including ground turmeric, cumin, coriander, ginger, and fresh or dried chilies.
As the word was popularized by colonizers, they simplify what they saw as foreign cuisines and these days many cultures have created their own curry dishes.
This green curry uses a store-bought Thai green curry paste that is made with green chili, garlic, lemon grass, galangal (thai ginger), spices and more.
To echo the Thai inspired flavor, this chicken coconut green curry is coconut forward with 3 coconut based ingredients!
I always have frozen broccoli on hand so it tends to end up in my curry.
We are keeping it vibrant and green with zucchini, green onion, sugar snap peas and of course broccoli.
The green curry gives it mega flavor with a hint of spice. If you like it spicy, add crushed red pepper flakes at the end.
Serve this green curry with rice, rice noodles, ramen noodles or eat as is!
Quick Prep Work
Wash and chop the zucchini, green onion, sugar snap peas and broccoli.
I use frozen broccoli florets because I always have it on hand!
Peel and finely chop the onion
Smash, peel and finely mince 3 or 4 garlic cloves.
Peel and finely mince the ginger.
You can also use a grater for both the garlic and ginger.
Lastly, use a second cutting board to cut the chicken breast into cubes.
If you plan on serving this green curry with rice or noodles, start cooking them now so it cooks while you make the curry.
Cook The Chicken
Heat a large skillet or pot on high heat.
Add 1 Tablespoon of coconut oil.
Once the pot is hot add the cubed chicken and season with 1/2 teaspoon of salt.
Lower the heat to medium-low and cook the chicken for 7-10 minutes or until lightly browned and fully cooked through.
Stir occasionally to ensure it cooks evenly.
Move the cooked chicken to a bowl and set aside.
Use the dirty skillet/pot for the rest of the recipe.
Start The Curry
Add the finely chopped onion, finely minced garlic and ginger to the pot and sauté on medium-high heat for 1 minute.
Add 2 Tablespoons of green curry paste and 1/4 cup of coconut aminos. Mix and cook for 1 minute.
Next, add the chopped zucchini and broccoli. Stir and cook for 2-3 minutes.
Add 1/2 cup of chicken (or vegetable) broth and 15 ounces of full fate coconut milk.
Stir to combine and allow to simmer on medium heat (uncovered) for 10 minutes.
Add the cooked chicken back to the pot as well as the chopped green onion. Stir and allow to simmer for another 3-4 minutes.
Finish The Curry