Thai Green Curry Chicken

Thai Green Curry Chicken

Thai green curry is a stand by meal in our home. It’s packed with nutrients and I always feel like if I’ve had a busy week, snacked a lot, skipped a meal or two, that I am doing my body a huge favor by making this curry.

Eating healthy is not hard but it does take some prep work and a little planning. I always keep a few ingredients on hand so I don’t have to run out for a few ingredients when I’m short on time. This includes Asian essentials such as curry pastes, fish sauce, coconut milk, lime, ginger, garlic and cilantro.

Use whatever vegetables you have on hand for this curry. Zucchini and mushrooms are great but I just went with the standard broccoli, cauliflower, carrot, celery and peppers; produce I always have in my fridge. Make your life easier by buying a bunch of fresh ginger at once, peel it and freeze it in little bags so that you always have it on hand. I use a ton of ginger when cooking and ginger has many health benefits. Use a rasp zester to grate the ginger into your cooking.


Thai Green Curry Chicken
2 boneless skinless chicken breasts (free range and organic), diced into bite size chunks
1 tbsp coconut oil
3 garlic cloves, minced
1 inch piece of ginger, grated
2 tbsp green curry paste
1 cup broccoli, cut into small pieces
1 cup cauliflower, cut into small pieces
1 carrot, peeled and sliced
1 celery rib, sliced
1 red pepper, cut into chunks
1 red or green chile pepper, minced
2 green onions
1 tbsp fish sauce
1/2 can coconut milk
sea salt and pepper
cilantro
lime

In a skillet heat the coconut oil and add in the chicken. Cook for 5 minutes until the chicken is starting to brown then add in the garlic, ginger and green curry paste. Allow this to cook for a few minutes. Remove the chicken onto a plate while you cook the vegetables so you don’t overcook the chicken.

In the same skillet add all your vegetables with a little coconut oil. Cook for a few minutes and place a lid on the skillet to steam the vegetables slightly. I add a tbsp or so of water and cover. Cook until the vegetables are close to being done but still have some crunch. Add the chicken back with the vegetables and stir in coconut milk and fish sauce. Cook over medium heat for a few minutes and serve.

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