1sweet peppergreen, red, yellow, etc. cut into 1 ½" x 2" pieces
1 ½lbsboneless skinless chicken breasts or thighscut into ½" x 2" strips
2tablespoonsThai green curry pasteI like Mae Ploy brand
2clovesgarlicminced
1 ½teaspoonfresh gingergrated or minced
1, 15oz.can coconut milk
1tablespoonagave syrupor palm sugar
1tablespoonfish sauce
1tablespoonlime juice
2cupscooked hot jasmine rice or white rice
Optional toppings: Thai basilsliced chiles, lime wedges, cilantro, etc.
Instructions
Heat a large skillet over medium-high heat. Add 1 tablespoon coconut oil and melt until it sizzles when flicked with water.
Add in the veggies and stir-fry, stirring frequently, for 4-5 minutes, or until the broccoli turns bright green. Scoop veggies into a separate bowl & set aside.
Heat up the second tablespoon of oil. Add chicken and saute for 5 minutes, stirring constantly, until the chicken is cooked through and no longer pink. Scoop the chicken into a separate bowl, leaving the juices in the pan, and set aside.
Add curry paste, garlic, and ginger to the pan & saute for 1-2 minutes, or until fragrant and the garlic is golden.
Stir in the coconut milk, lime, agave, and fish sauce to the skillet & stir until combined.
Stir in the veggies and chicken until combined. Bring the curry to a simmer and let cook for 2 minutes.
Serve the curry hot over rice with your favorite toppings. Enjoy!
Notes
Recipe leftovers keep covered in the fridge for 4-5 days. They can also be frozen for up to 3 months. For best results, defrost in the refrigerator for 24-36 hours or reheat on low heat.
Many other veggies go well in this curry, too. Japanese eggplant, mushrooms, snow peas, zucchini, onions, green peas, and green beans would all be perfect.
½ teaspoon each of ginger powder and garlic powder can substitute for the fresh seasonings.
Dietary adaptations:
Gluten-free: this recipe is naturally gluten-free as long as your fish sauce has no wheat additives (Red Boat does not).
Vegetarian + vegan: make this recipe with all vegetables, or vegetables + tofu plus substitute soy sauce (or coconut liquid aminos) for the fish sauce and this recipe is vegetarian and vegan.
Nutrition
Serving: 1/6 of the recipeCalories: 574kcalCarbohydrates: 38gProtein: 46gFat: 27gSaturated Fat: 19gPolyunsaturated Fat: 6gCholesterol: 124mgSodium: 577mgFiber: 4gSugar: 5g
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