Ingredients
- 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
Optional Garnish
- Fresh Cilantro
- Crushed Red Pepper Flakes
Serve With
- Rice
- Rice Noodles
Directions
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!
Steps
1 Done | Quick Prep WorkWash 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. |
2 Done | Cook The ChickenHeat 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. |
3 Done | Start The CurryAdd 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. |
4 Done | Finish The CurryTurn the heat off and add the chopped sugar snap peas and the juice of 1 lime. Stir to combine then use a spoon to taste the curry. Adjust seasoning if needed by adding more sea salt, coconut aminos, and/or lime juice. For a kick of spiciness, add 1/4-1/2 teaspoon of crushed red pepper flakes. |
5 Done | ServeServe the green curry with rice, rice noodles or eat as is. Garnish with fresh cilantro leaves, more green onion, lime juice and crushed red pepper flakes, if desired. Store any leftovers in an air-tight container in the refrigerator for up tp 3 days. |
10 Comments Hide Comments
Love that your are creating balanced & healthy recipes for our families 🙂
It looks so delicious.
This looks SO delicious! I’ve never used Thai green curry paste but now I have a reason to head over to my health food store and pick some up.
Your instructions make this recipe look so easy to pull together. Thanks!
Such a flavorful and amazing dish. Curry is my favorite and this is better than takeout!
I never think to cook curry at home even though I love it. Thanks for the easy recipe!
A delicious curry is the perfect meal! Thank you for this wonderful recipe that’s so full of flavor!
I have red curry paste on the reg but have never seen or had it myself. I’m curious how it compares and I hope it’s available in my local grocery. It looks delish.
Such a healthy balanced meal with a lot of flavors! Thank for a great recipe 🙂
This curry is wonderful! All of the delicious flavors, and so comforting!
This dish was so amazing.
Does anyone have the nutritional information breakdown?
Hi Marianne, unfortunately I do not offer this info but I am sure there are some great resources out there that can help you calculate depending on your serving size.