Jump to Recipe Print Recipe

This green chicken curry is a fragrant, flavorful dish that combines tender chicken with a creamy coconut base and a kick of fresh herbs. Light yet comforting, it’s the perfect balance of heat and richness for a delightfully nutritious meal.

Green Chicken Curry

Print Recipe Pin Recipe
Total Time 35 minutes
Course Main Course
Servings 4

Ingredients
  

  • 4 boneless, skinless chicken breasts thinly sliced against the grain
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon arrowroot starch
  • 3 tablespoons plus 1 teaspoon avocado or extra-virgin olive oil
  • ½ cup white onion thinly sliced
  • 2 cups broccoli florets
  • 1 medium red bell pepper seeded and diced
  • 2 tablespoons green curry paste
  • 2 garlic cloves minced
  • 1 (½-inch) piece fresh ginger finely grated
  • 1 (13-ounce) can unsweetened full-fat coconut milk
  • 2 tablespoons fresh lime juice
  • 1 tablespoon coconut aminos
  • 1 tablespoon fish sauce
  • ¼ cup low-sodium chicken broth plus more as needed
  • ¼ cup packed fresh Thai or regular basil leaves
  • ⅛ teaspoon ground coriander

For Serving

  • ¼ cup fresh cilantro leaves chopped
  • ¼ cup fresh mint leaves
  • 1 lime cut into wedges
  • Prepared cauliflower rice or steamed brown rice for serving (optional)

Instructions
 

  • Place the chicken strips in a medium bowl and season with salt and pepper. Add the arrowroot and 1 teaspoon of the oil and toss to coat evenly.
  • In a large skillet over medium-high heat, heat 2 tablespoons of oil. Arrange the chicken in a single layer in the pan – you may need to work in batches. Cook the chicken until brown on both sides, 2 to 3 minutes per side. Transfer the cooked chicken to a plate and set aside.
  • Add the remaining 1 tablespoon oil to the same skillet over medium-high heat and add the onion, broccoli, and bell pepper. Cook until the broccoli is tender, about 4 minutes. Add the green curry paste, garlic, and ginger and cook for 2 minutes. Stir in the coconut milk, lime juice, coconut aminos, and fish sauce. Return the chicken to the skillet and bring to a simmer. Add the chicken broth, basil, and coriander. Stir to combine and let the curry simmer for 4 minutes. You may need to reduce the heat to medium-low to keep it at a simmer.
  • To serve, top with cilantro and mint and serve with lime wedges and rice, if using.

Notes

Credit: The Defined Dish by Alex Snodgrass