Quick Green Curry Chicken

Green Curry Chicken doesn’t have to be complicated. It’s an easy one-pot dinner you can make on a busy weeknight that will satisfy the whole family!

There are certain dishes that my family never tires of. Pretty much anything with taco seasoning. Meatballs in all shapes, sizes and flavors. And, of course, Curries.

I’ve shared a Thai Yellow Chicken Curry, a Red Curry Salmon and an Indian Chicken, Tomato and Green Bean Curry as well as a bunch of curry-laced soups, stews, and rice dishes but this Quick Green Curry is secretly my favorite.

I love the extra vegetables and that the green curry is just a bit spicier than the one-pot Yellow or Tomato based curries I’ve posted before.

Last week when we were having this Quick Green Curry Chicken for dinner, everyone was going around the table debating what kind of curry is their favorite.

My husband’s (no surprise) is Thai Yellow Curry. My older son says he is torn between Massaman Curry and Yellow. The baby, well, he eats anything and everything. As for me, it’s this Green Curry.

What about you? What’s your favorite!?

NOTES:

• I love the Pacific Organic Bone Broth Chicken with Lemongrass for this recipe as it adds a little more depth of flavor to the broth and it comes in a convenient 8-ounce container.
• My favorite fish sauce is Red Boat. If you can’t find it locally (I’ve even seen it in Trader Joe’s!), Amazon always has it in stock.
• When it comes to Thai Green Curry paste, there are a number of clean-ingredient options. Always read labels though because a number of curry pastes are made with shellfish if that is an issue for you. Two brands that I trust (and are shellfish free) are Thai Kitchen and Thai and True. I really like Mae Ploy as well but it does contain shellfish.
• This dish is most often made with Thai eggplant. I intentionally used zucchini because I know Thai eggplant can be hard to find. With that being said, if you have access and can get some, definitely try this with the Thai eggplant!

Did you make this recipe? Please give it a star rating below!

Quick Green Curry Chicken

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

 

Quick Green Curry Chicken. A flavorful and easy green chicken curry that is loaded with fresh vegetables. Serve over steamed rice or cauliflower rice!

Course: Mains

Cuisine: Thai

Keyword: Quick Green Curry Chicken

Servings: 4 servings

Calories: 439 kcal

Author: Alyssa Brantley

Print

Ingredients

• 14 ounce can of full fat coconut milk
• 1/4 cup green curry paste
• 1 large red onion cut into 1/8ths and roughly chopped
• 1 zucchini 1/2 pound, quartered and sliced into 1/2" pieces
• 1/2 cup Pacific Organic Bone Broth Chicken with Lemongrass
• 1 1/4 pounds boneless skinless chicken thighs, cut into bite sized pieces
• 4 ounces sliced bamboo shoots drained
• 1 tablespoons coconut palm sugar
• 1/2 tablespoons fish sauce
• handful Thai basil leaves
• Thai red chilies sliced for serving

Instructions

To Prepare:

1. Peel onion and cut into 1/8's. Roughly chop. Wash zucchini, quarter and cut into 1/2" pieces.

   

2. Trim any visible fat from chicken and cut into bite sized pieces.

To Cook:

1. Heat a large pot over medium heat. One hot, add coconut cream. The coconut cream is the solid fat that is present when you open the canned coconut milk. Do NOT shake or stir the coconut milk prior to using if you want the coconut cream to be separated. Scoop off the cream and leave the watery coconut milk behind to use later in the recipe.
   
2. Add curry paste and stir into coconut cream until well combined. Heat until oil begins to separate from coconut cream.
   

3. Add onion, zucchini, broth and watery coconut milk left behind in the can and water. Raise heat to high and bring to a boil.

   
4. Once boiling, cover and lower to a simmer. Continue cooking for 4 to 6 minutes, until vegetables begin to soften.
5. Remove lid, add sliced chicken pieces along with bamboo shoots and raise heat to high to bring back to a boil. Once boiling, cover, lower heat to a simmer and continue cooking for an additional 8 to 10 minutes until chicken is cooked.
   
6. Remove from heat, add fish sauce, palm sugar and Thai basil.
   
7. Serve with sliced red Thai chilies (optional) over steamed rice or cauliflower rice and Enjoy!

Nutrition Facts

Quick Green Curry Chicken

Amount Per Serving

Calories 439 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 21g131%

Cholesterol 89mg30%

Sodium 283mg12%

Potassium 939mg27%

Carbohydrates 11g4%

Fiber 1g4%

Sugar 6g7%

Protein 36g72%

Vitamin A 2425IU49%

Vitamin C 13.4mg16%

Calcium 60mg6%

Iron 4.8mg27%

* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.

DISCLOSURE:  This post is part of a series of posts sponsored by Pacific Foods. Pacific Foods has compensated me for my time to develop this recipe as their 2016 Brand Ambassador for Broths. Thank you for supporting the brands that make EverydayMaven possible. All opinions are my own.