Thai Green Chicken Curry

Winner winner [Thai green curry with] chicken dinner! We think we’re onto something here. This recipe brings together an array of whole foods that certainly does not skimp on the flavor and satisfaction. This is a one-pot dish that’s perfect for weeknight dinners or even to portion out for lunches during the week. Spiciness can be amped or toned down depending on your taste. Enjoy!  

Why eat this?

1) Stock up on superfoods:

Ginger is a superfood and can be helpful in relieving digestive problems. The oily resin from ginger root – called gingerol – has been known to be a potent anti-inflammatory and antioxidant. Increasing your consumption of ginger can help decrease the risk of obesity and heart disease.

2) Lower “bad” cholesterol:

Coconut milk – in moderation of course – can help nourish the body. While it may contain saturated fat and increase *total* cholesterol, it’s the “good” type of cholesterol that may rise: HDL (high density lipoprotein). HDL cruise our bloodstream and help remove “bad” cholesterol (LDL) where it shouldn’t be. Coconut milk can also help strengthen the immune system.

3) Fortify your eyes:

The vibrant red-orange color of carrots come from beta-carotene, a naturally occurring pigment that converts to vitamins once it’s ingested. Beta-carotene can help lower the risk of macular degeneration, an eye disease that robs people of mainly their central vision.


Thai green curry with chicken

  • 2 boneless skinless chicken breasts
  • 2 tsp. corn starch
  • 2 tbsp. olive oil or grapeseed oil
  • ½ red bell pepper, julienned
  • ½ small white onion, chopped
  • 2 cloves garlic, minced
  • 1 small piece of fresh ginger, finely grated (I use a zester)
  • 1 tbsp. brown sugar
  • 2 cups broccoli florets
  • 1 large carrot, julienned
  • 1 cup quartered baby bella mushrooms,
  • 1 can full fat coconut milk
  • 1 tbsp. pure lime juice
  • 1 cup veggie or chicken stock.
  • 1 tbsp. green curry paste
  • ¼ cup chopped organic peanuts (garnish)
  • ¼ cup chopped cilantro (garnish)
  • 1 cup brown rice, prepared according to package


    1. Prepare chicken: Place 2 tsp. corn starch into small bowl mix with 1 egg white. Cut chicken into 1 inch squares. Put chicken into bowl and massage with hands, thoroughly coating all chicken. Let stand for about 20 minutes.
    2. In a large wok or skillet heat ½ of oil over medium high heat for 20 seconds then place chicken in pan making sure not to crowd (the pieces of chicken should not touch, you will likely have to cook in batches). Once all chicken is cooked 80% set side.
    3. Place the ½ oil on pan and add the curry paste, garlic, onion and ginger. Sauté, stirring frequently until fragrant (do NOT brown the garlic), approximately 90 seconds.
    4. Add the rest of the veggies, sugar, lime juice coconut milk and broth and chicken, simmer for 10 minutes or until the chicken is fully cooked (165 degrees).
    5. Serve curry over rice, topping with peanuts and cilantro.

Tips: The veggies will be al dente (firm) so if you like your veggies cooked more you can either sauté them longer or simmer the whole batch longer. I like spicy food so I add hot pepper flakes.



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