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You are here: Home / Family Friendly / One Pot Meals / Quick Green Curry Chicken

Published June 4, 2016. By Alyssa Brantley 6 Comments

Quick Green Curry Chicken

  • 30 minmeal
  • Dairy free
  • Gluten free
  • Low carb
  • Paleo
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Quick Green Curry Chicken from www.EverydayMaven.com

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!

Quick Green Curry Chicken from www.EverydayMaven.com

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.

Yellow Curry Chicken from www.EverydayMaven.com

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!

Quick Green Curry Chicken from www.EverydayMaven.com

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
Quick Green Curry Chicken from www.EverydayMaven.com
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.

Pacific Partner Badge

Quick Green Curry Chicken from www.EverydayMaven.com

 

 

Filed Under: 30 Minute Meals, Dairy Free, Egg Free, Freezer Meals, Gluten Free, Grain Free, Kid Friendly, Low Carb, Mains, Nut Free, One Pot Meals, Paleo, Poultry, Primal, Soups, Stews, + Chili

EverydayMaven.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Reader Interactions

Comments

  1. Xaviour says

    June 25, 2016 at 9:41 pm

    looks lovely. Very practical recipe

    Reply
  2. Claudette Legault says

    June 16, 2016 at 8:54 pm

    Hi Alyssa, thanks for the delicious recipes.
    Years ago my daughter introduced me to the various curries and Thai cuisine.
    . Tomorrow is the day and I will surprise daughter with a pot of your green curry chicken. She & her husband will love it.
    Our respected spouses did not like Indian or Thai a year ago. It was our treat to go out to a restaurant but now from preparing different recipes, we won them over.
    Again thank you from all of us.

    Claudette (Ottawa, Canada)

    Reply
    • EverydayMaven says

      June 19, 2016 at 7:21 pm

      Hi Claudette! I hope your family loved the Green Curry and you had a wonderful time. Thanks for making my recipe 🙂

      Reply
  3. Sasha says

    June 11, 2016 at 2:06 pm

    Where would I purchase Pacific Organic Bone Broth Chicken with Lemongrass? Just don’t want to drive to 10 stores to find it. Not sure if it’s in local supermarkets, or Sprouts?

    Reply
    • EverydayMaven says

      June 14, 2016 at 8:21 am

      Hi Sasha! Pacific has a store locator on their site — http://www.pacificfoods.com/search-results?q=store+locator — I would also recommend just calling your local Whole Foods or Sprouts or whatever other store to make sure they have it in stock so you don’t drive around to find it and waste time!

      Reply
  4. John/Kitchen Riffs says

    June 8, 2016 at 7:00 am

    Curries and anything taco are two of our favorites, too. Particularly curries — can’t get enough! This looks wonderful — thanks.

    Reply

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