Chicken Coconut Green Curry

Chicken Coconut Green Curry

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Ingredients

Adjust Servings:
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

Chicken Coconut Green Curry

  • 40 minutes
  • Serves 4
  • Medium

Ingredients

  • Optional Garnish

  • Serve With

Directions

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One pot, chicken, vegetables, creamy coconut and green curry!

I make coconut curry once a week. It’s so easy to make any anything goes!

This 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 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.

2
Done

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.

3
Done

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.

4
Done

Finish The Curry

Turn 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

Serve

Serve 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.

Joni

Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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