I will definitely be making this recipe again! This was delicious! I was a little apprehensive at first because I wasn’t too sure about how much taste it would have. I thought it would be a little bland but that wasn’t true at all. The coconut milk was great and added a fabulous sweet taste to the whole dish! It was also very filling. In all honesty, it has been quite a long time since I have had green curry, or at least, knowingly! The last time I had it was when I visited my cousins in London about 5 years ago. They had recently taken a trip around the world and while they stayed in Thailand they took a cooking class and their favorite recipe was Green Thai Curried Chicken. This recipe reminded me of that dish I had in London. I was surprised at how quickly this recipe all came together. I just hope my husband enjoys this meal as leftovers for his lunch tomorrow!
Chicken and Vegetable Curry
2-3 TB Thai Green Curry Paste
1 can Unsweetened Coconut Milk
1 cup Chicken Broth
2 TB sugar
2 TB Canola oil
1 lb Chicken breast halves (boneless, skinless), cut into 1- inch pieces
2 Zucchini, halved lengthwise and cut into 1/2 inch pieces
1 clove Garlic, minced
4 cups Baby Spinach
Juice from 1 lime
Steamed Rice (for serving)
In a bowl, stir together the curry paste, coconut milk, chicken broth, and sugar.
In a large frying pan over medium heat, warm the oil. Add the chicken and saute until golden, 4-5 minutes. Add the zucchini and garlic and saute until tender-crisp, about 2 minutes longer. Transfer the chicken and vegetables to a plate.
Add the sauce to the pan, bring to a gentle boil over medium heat, and cook until thickened, 3-4 minutes. Return the chicken and vegetables to the pan and simmer until the chicken is opaque throughout, about 2 minutes. Add the spinach and lime juice, season with salt, and toss to combine. Spoon the rice into bowls, top with the curry mixture and serve.