Thai Green Curry with Chicken and Vegetables

Name: Thai Green Curry with Chicken and Vegetables
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: Thai
Ingredients: 1 tbsp Avocado Oil (1 tablespoon avocado oil); 1 lb Chicken Thigh (1 pound chicken thighs, cut into pieces); ½ tsp Table Salt (½ teaspoon salt); 4 cloves Garlic (4 cloves garlic, roughly chopped); 1 piece Shallots (1 medium shallot, diced (or use ¼ cup of diced yellow onion)); ½ tbsp Ginger (½ tablespoon minced ginger); 1 piece Red Bell Pepper (1 small red bell pepper, thinly sliced); 2 pieces Carrot (2 carrots, thinly sliced); 2 tbsp Green Curry Paste (2-4 tablespoon green curry paste — up to 4); 1 piece Kaffir Lime Leaf (1 makrut lime leaf (optional)) — optional; ¼ cup Lime (¼ cup lime juice); 1 tbsp Fish Sauce (1 tablespoon fish sauce); 2 tbsp Coconut Aminos (2 tablespoons coconut aminos); 1 oz Coconut Milk (1-15oz can coconut milk — up to 15)

Thai Green Curry with Chicken and Vegetables - Main Dish (Thai)

25 minThai

Servings4

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Dairy Free
Egg Free

Steps

1Heat a large saucepan or pot over medium-high heat. When the pan is hot, add in the avocado oil. Next, add the chicken thighs to the pan and season with ½ tsp of salt. Cook the chicken for 4-6 minutes.
2Add in the veggies, garlic, and ginger. Cook for 2-3 minutes until the garlic and ginger become fragrant.
3Add the green curry paste to the pan and stir until well combined. Next, add the coconut milk, lime juice, fish sauce, coconut aminos, and lime leaf (if you are using it). Stir until well combined and let simmer for 10-15 minutes.
4Serve the curry over cauliflower rice or white rice and finish with fresh cilantro, green onion, and a generous squeeze of fresh lime juice. Enjoy!