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Thai Green Chicken Curry
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Thai Green Chicken Curry

Course: MainCuisine: ThaiDifficulty: Medium
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes

Ingredients

  • 1½ lb chicken breast, cut into bite-size slices

  • Salt

  • 1 medium russet potato, pealed and cut into bit-size chunks

  • 2 cups green beans, cut into large bite-size pieces

  • 1½ tbsp coconut oil (or avocado oil)

  • Entire preparation of the Thai Green Curry Paste

  • 1 can full fat coconut milk

  • 1 cup unflavored/unsweetened coconut yogurt

  • 2 tbsp brown sugar

  • 1½ tbsp fish sauce

  • 2 cups cooked rice

  • Juice from ½ lime

  • Fresh Thai basil

Directions

  • Season the cubed chicken with a pinch of salt and toss to combine
  • Preheat large heavy bottomed pan over medium-high heat
  • Add coconut oil followed by Thai Green Curry Paste
  • Stir and cook for 60-90 seconds, scraping bottom of the pot with a wooden spoon
  • Add coconut milk and yogurt, stir and bring to a simmer for 2-3 minutes
  • Pulse the mixture with an immersion blender to further break down the fibrous paste puree
  • Reduce to medium heat and add potato chunks; stir to combine and cover for 15 minutes until the potatoes are almost fork tender but still slightly al dante
  • Add brown sugar and fish sauce, stir to combine
  • Add green beans, stir to combine, cover and cook for 3 minutes
  • When veggies are about 60-70% cooked, add chicken and stir to combine
  • Cover and reduce heat to low to cook for 5 minutes
  • Serve over .5 cup rice and top with a squeeze of lime juice and garnish with Thai basil
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