Coconut Green Curry Chicken and Vegetables

Tender chicken and crisp low-carb vegetables simmered in a rich, aromatic green curry coconut milk sauce, offering a harmonious blend of spicy, sweet, and savory flavors.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 2
• Cuisine: Thai
• Difficulty: Easy
• Cost: $8.99/serving

Dietary

• Dairy-Free
• Egg-Free
• Gluten-Free
• High-Protein
• Low-Carb
• Nut-Free
• Soy-Free

Tags

• comfort food
• healthy
• quick
• spicy

Ingredients

• 1 tablespoon olive oil
• 1 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 1 yellow onion (small, chopped)
• 2 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 2 tablespoon green curry paste
• 1 can coconut milk (full-fat)
• 0.5 cup chicken broth (low-sodium)
• 1 red bell pepper (medium, thinly sliced)
• 1 cup green beans (trimmed)
• 0.5 head cauliflower (cut into small florets)
• 0.5 teaspoon black pepper (freshly ground)
• 0.5 teaspoon sea salt
• 1 cup riced cauliflower (steamed)

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until lightly browned, about 3 to 4 minutes. Remove chicken from the pot and set aside.
2. Add the chopped yellow onion to the pot and cook until softened, about 3 minutes. Stir in the minced garlic and grated fresh ginger and cook for 1 minute until fragrant.
3. Stir in the green curry paste and cook for 1 minute, allowing the aromas to bloom.
4. Pour in the full-fat coconut milk and low-sodium chicken broth, scraping any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.
5. Add the thinly sliced red bell pepper, trimmed green beans, and cauliflower florets. Return the chicken to the pot. Season with black pepper and sea salt. Simmer, covered, for 8 to 10 minutes, or until the vegetables are tender-crisp and the chicken is cooked through.
6. While the curry simmers, steam the riced cauliflower according to package instructions.
7. Serve the coconut green curry hot over steamed riced cauliflower.

Notes

Adjust the amount of green curry paste to control the spice level. You can add a squeeze of lime juice at the end for extra brightness.

Nutrition (per serving)

• Calories: 610
• Protein: 54.5 g
• Carbohydrates: 20 g
• Fat: 38 g
• Fiber: 7 g
• Sodium: 650 mg
• Saturated Fat: 20 g
• Sugar: 6.5 g
• Cholesterol: 130 mg