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RECIPE
13 INGREDIENTS4 STEPS15MIN

Homemade Chicken Green Thai Curry

4.2
6 Ratings
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Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
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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.

15MIN

Total Cooking Time

13

Ingredients
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
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Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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2 Tbsp
Coconut Oil
or Ghee
1 lb
1 Tbsp
1
Jalapeño Pepper , deseeded, finely chopped
1/2 tsp
Ground Cumin
1/4 tsp
Ground Coriander
1 can
(14.5 oz)
Unsweetened Coconut Milk
1
Medium Red Bell Pepper , thinly sliced
1 cup
(optional)
1/4 cup
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Nutrition Per Serving
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CALORIES
444
FAT
31.1 g
PROTEIN
17.6 g
CARBS
24.0 g

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.

Directions

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Step 1
In a large nonstick skillet, melt the Coconut Oil (2 Tbsp) over medium heat. Add the Chicken Breasts (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
Add the Sea Salt (1 tsp) , Unsweetened Coconut Milk (1 can) , Lime Juice (2 Tbsp) , Red Bell Pepper (1) and Green Beans (1 cup) . Bring to a simmer and cook until the liquid has reduced slightly and the broth is a vibrant greenish-yellow, 5 minutes.
Step 4
Off the heat, stir in the chicken. Allow the dish to cool slightly. Then garnish with the Fresh Cilantro (1/4 cup) and serve alongside brown rice, sliced cucumbers, and extra limes.

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Nutrition Per Serving
Calories
444
% Daily Value*
Fat
31.1 g
40%
Saturated Fat
14.8 g
74%
Trans Fat
0.0 g
--
Cholesterol
46.5 mg
16%
Carbohydrates
24.0 g
9%
Fiber
2.9 g
10%
Sugars
3.1 g
--
Protein
17.6 g
35%
Sodium
1010.1 mg
44%
Vitamin D
0.2 µg
1%
Calcium
37.3 mg
3%
Iron
2.0 mg
11%
Potassium
400.3 mg
9%
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