Quick Thai Green Curry Chicken

Quick Thai Green Curry ChickenWe all love Thai food in our house. Unfortunately, when you order it in a restaurant it typically contains soy sauce, which contains wheat, and in turn makes most of my family break out in a rash. So, when we get the craving for Thai, we make it ourselves. This recipe is one of our favorite fairly simple meals. To make it simple, I used a jar pre-made Thai curry paste. I have made my own curry paste from scratch, and that definitely elevates this dish to legendary status, but that takes far more labor and time, in addition to an excursion to procure all of the necessary ingredients. When we’re in a hurry, here’s how we do it:

 

Quick Thai Green Curry Chicken Recipe

3 pounds boneless, skinless Chicken Thighs, chopped into bite-sized pieces
2 pounds frozen Vegetables (a stir fry blend works great)
1 pound frozen chopped Greens (I used a mix of spinach and kale)
1 can full-fat Coconut Milk
1 jar Thai Kitchen Green Curry Paste
2 tablespoons Wheat-Free Tamari
2 tablespoons Apple Cider Vinegar
2 tablespoons Honey (optional)
Coconut Oil, for greasing pan

Preheat a large sauté pan or wok over medium-high heat. Add a generous amount of coconut oil

Once the oil is hot, but not smoking, add the chicken to the pan and cook it all the way through. Once it’s done, drain the liquid out of the pan (I find that the chicken puts out a lot of liquid, so draining it helps to keep the end sauce thicker – you can save the drained juices to use in a recipe where you would normally use chicken broth).

Place some coconut oil in the bottom of the pan. Add the full jar of curry paste and cook for a minute. Add the tamari and vinegar, and mix together.

Add the chicken back to the pan and stir so it’s covered with the curry mixture. Add the greens to the pan and mix thoroughly. Then add the frozen vegetables to the pan.

Once the vegetables are all warmed through, add the coconut milk and the honey to the pan. Make sure everything is mixed well.

When the sauce is hot, your dish is ready to serve.

 

NOTES: This recipe makes enough for us to have plenty of leftovers to eat throughout the week. Reduce it if you only need food for one night or if you’re not feeding a small crowd.

Boneless skinless chicken breasts can be used in place of the thighs. I prefer thighs as they’re moister.

Fresh vegetables are excellent in this recipe; just substitute them in for the frozen ones. At another time, I’ll write out a recipe that contains fresh vegetables and a homemade curry paste. It’s worth the effort, but takes too long (for me) for a rushed night.

3 thoughts on “Quick Thai Green Curry Chicken

  1. Gigi

    Sounds good….think I’ll give it a try…..and just call it chicken soup!

    • Great! One of these days I’ll post a recipe for Thai chicken soup. Yum! Essentially, all you need is to add some chicken broth added to this recipe.

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