Thai Green Curry Chicken
Ingredients:
1 tablespoon coconut oil
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons Thai green curry paste
1 lb boneless, skinless chicken breasts, thinly sliced
4 cups chicken broth
1 can (13.5 oz) coconut milk
2 cups mixed vegetables (such as bell peppers, snow peas, and carrots), thinly sliced
2 tablespoons fish sauce
1 tablespoon brown sugar
Juice of 1 lime
Salt and pepper, to taste
Fresh cilantro and sliced green onions, for garnish
Cooked rice or rice noodles, for serving
Directions:
In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
Add the minced garlic and grated ginger to the pot and cook for an additional 1-2 minutes, until fragrant.
Stir in the Thai green curry paste and cook for another minute.
Add the sliced chicken breasts to the pot and cook until lightly browned on all sides, about 5 minutes.
Pour in the chicken broth and coconut milk, stirring to combine. Bring the mixture to a simmer.
Add the mixed vegetables, fish sauce, brown sugar, and lime juice to the pot. Simmer for 10-15 minutes, or until the chicken is cooked through and the vegetables are tender.
Season the soup with salt and pepper to taste.
Serve the Thai green curry chicken soup hot, garnished with fresh cilantro, sliced green onions, and cooked rice or rice noodles on the side.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 320 kcal | Servings: Makes 4 servings