Description
A delicious and aromatic Thai green curry made with ground chicken, fresh vegetables, and coconut milk.
Ingredients
Scale
- 1 pound ground chicken
- 1 tablespoon avocado oil or olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons green curry paste
- 1 can full-fat coconut milk, 13 ounces
- 1/2 cup chicken broth
- 1 red bell pepper, sliced
- 1 medium zucchini, sliced into half moons
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 tablespoon fresh lime juice
- 1/2 cup fresh Thai basil or fresh basil
- 4 cups cooked jasmine rice, for serving
Instructions
- Warm the oil in a large skillet over medium heat, then add the onion and cook for 3 to 4 minutes until softened.
- Stir in the garlic and ginger, then cook for 1 minute until fragrant.
- Add the green curry paste and stir for 1 minute so it blooms in the oil.
- Add the ground chicken and break it apart with a spoon. Cook for 5 to 6 minutes, until no longer pink.
- Pour in the coconut milk and chicken broth, then stir in the fish sauce and brown sugar.
- Add the bell pepper and zucchini, then simmer gently for 8 to 10 minutes until the vegetables are tender.
- Turn off the heat and stir in the lime juice and basil.
- Serve warm over jasmine rice with extra basil or lime wedges if desired.
Notes
- This dish can be customized with other vegetables such as carrots or snap peas.
- For a spicier version, add more green curry paste according to your taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 500
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg