Exquisite Thai Green Curry Chicken with Fresh Herbs

Ingredients

- 2 tablespoons avocado oil
- 2 tablespoons Thai green curry paste
- 4 garlic cloves, minced
- 1-inch piece of ginger, minced
- 1 lemongrass stalk, finely chopped
- 4 chicken thighs, boneless and skinless, cut into bite-sized pieces
- 1 can (13.5 oz) coconut milk
- 1 tablespoon fish sauce
- 1 cup zucchini, sliced into half-moons
- 1 cup snow peas, trimmed
- 2 kaffir lime leaves, thinly sliced
- 2 cups fresh spinach leaves
- 4 green onions, chopped
- 1 lime, juiced
- Salt to taste
- 1 red chili pepper, thinly sliced (optional, for garnish)
- Handful of fresh basil leaves
- Handful of fresh mint leaves

Instructions

1. Prepare the Ingredients:
Begin by chopping the vegetables and herbs. Slice the zucchini, trim the snow peas, mince the garlic and ginger, finely chop the lemongrass and kaffir lime leaves, and cut chicken thighs into bite-sized pieces.

2. Heat the Oil:
In a large skillet, heat 2 tablespoons of avocado oil over medium heat.

3. Sauté Aromatics:
Add the minced garlic, ginger, and chopped lemongrass to the skillet. Sauté for about 2 minutes until fragrant.

4. Cook the Chicken:
Increase the heat to medium-high and add the chicken pieces. Sauté for 5-7 minutes until the chicken begins to brown.

5. Add Curry Paste:
Stir in 2 tablespoons of Thai green curry paste, making sure the chicken is well-coated. Cook for an additional 2 minutes to blend flavors.

6. Pour in Coconut Milk:
Reduce the heat to medium and pour in the can of coconut milk. Stir to combine.

7. Season the Curry:
Add 1 tablespoon of fish sauce, kaffir lime leaves, and salt to taste. Simmer for 5 minutes.

8. Incorporate Vegetables:
Add the zucchini slices and snow peas to the skillet. Simmer for another 4-5 minutes until vegetables are tender yet crisp.

9. Final Touches:
Add the fresh spinach leaves and green onions. Stir until the spinach wilts, about 1-2 minutes.

10. Lime and Herbs:
Turn off the heat and mix in fresh lime juice and chopped mint and basil leaves, saving some for garnish.

11. Garnish and Serve:
Serve hot, garnished with slices of fresh red chili pepper and additional basil and mint leaves for color and flavor.

Preparation & Cooking Times

- Preparation Time: PT15M
15 minutes
- Cooking Time: PT25M
25 minutes

Total Time

- Total Time: PT40M
40 minutes

Type of Dish

Dinner

Keywords

Thai Green Curry, Dinner Recipe, Coconut Milk Curry, Sauteed Chicken, Healthy Dinner, Asian Cuisine, Easy Thai Recipe, Green Curry Chicken, Herb Chicken, Flavorful Dinner

Recipe Yield

Feeds 4 adults

Calories

Total Calories: 1350

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