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Recipes
Homemade Chicken Green Thai Curry
Recipe

13 INGREDIENTS • 4 STEPS • 15MINS

Homemade Chicken Green Thai Curry

4.5
11 ratings
Community Pick
Community Pick
A homemade Thai green curry paste allows this recipe to be low FODMAP, sugar-free and healthy. And yet it comes together super quick (under 15 minutes) and is insanely easy. If you want to add minced shallot or garlic to the paste, go for it. But it tastes wonderful even without it.
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Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
A homemade Thai green curry paste allows this recipe to be low FODMAP, sugar-free and healthy. And yet it comes together super quick (under 15 minutes) and is insanely easy. If you want to add minced shallot or garlic to the paste, go for it. But it tastes wonderful even without it.
15MINS
Total Time
$2.68
Cost Per Serving
Ingredients
Servings
4
US / Metric
Coconut Oil
2 Tbsp
Coconut Oil
or Ghee
Chicken Breast
1 lb
Fresh Ginger
1 Tbsp
Fresh Ginger, minced
Jalapeño Pepper
1
Jalapeño Pepper, deseeded, finely chopped
Ground Cumin
1/2 tsp
Ground Cumin
Ground Coriander
1/4 tsp
Ground Coriander
Sea Salt
1 tsp
Unsweetened Coconut Milk
1 can
(14.5 oz)
Unsweetened Coconut Milk
Lime
1
Lime, juiced
2 Tbsp juice per 4 servings
Red Bell Pepper
1
Medium Red Bell Pepper, thinly sliced
Green Beans
1 cup
Green Beans, cut
optional
Fresh Cilantro
1/4 cup
Fresh Cilantro, chopped
Nutrition Per Serving
VIEW ALL
Calories
237
Fat
13.3 g
Protein
23.1 g
Carbs
7.2 g
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Homemade Chicken Green Thai Curry
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Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com

Author's Notes

Since chicken breasts don’t have much fat and, therefore, dry out more easily, I prefer to cube my chicken on the larger side so that they don’t overcook. To make your curry look like what you’d get in a Thai restaurant, thinly slice the breasts and poach them in the coconut milk mixture until cooked through, rather than searing first. To cut down on prep time, simply toss the jalapeño and ginger in a small food processor and pulse.
Cooking InstructionsHide images
step 1
In a large nonstick skillet, melt the Coconut Oil (2 Tbsp) over medium heat. Add the Chicken Breast (1 lb) in an even layer and cook until golden brown on the first side, about 3 minutes. Flip the chicken and cook for another minute. Remove from the pan and set aside.
step 1 In a large nonstick skillet, melt the Coconut Oil (2 Tbsp) over medium heat. Add the Chicken Breast (1 lb) in an even layer and cook until golden brown on the first side, about 3 minutes. Flip the chicken and cook for another minute. Remove from the pan and set aside.
step 2
To the pan, add the Fresh Ginger (1 Tbsp), Jalapeño Pepper (1), Ground Cumin (1/2 tsp), Ground Coriander (1/4 tsp) and Ground Turmeric (1/4 tsp) and cook until fragrant, 2 minutes.
step 3
Tags
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Dairy-Free
Gluten-Free
Lunch
Chicken
Low-Carb
Healthy
Shellfish-Free
Dinner
Quick & Easy
Thai
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