Vibrant Thai Green Chicken Curry
I’ve been making this recipe for three years and it’s really evolved over that time. The best recipes take time.
One of my first clients gave me an Oprah Winfrey’s cookbook and asked that I prepare the Thai Green Curry. I edited the dish so it was filled with all the vegetables she loves, and nothing she doesn’t.
I had to share the vibrant color of this green curry with other clients. I started experimenting, making it for my vegetarian clients, keto, paleo and the like.
Some weeks I’ll make this dish for three or four different clients. Needless to say, it has been tested and I am thrilled to share it with you.
A big thank you to this client (you know who you are) and all the inspiration you’ve provided me as a chef and in my custom meal prep business.
WHAT IS IN THAI GREEN CURRY THAT MAKES IT SO SPECIAL
There are a few herbs, spices and roots in a traditional Thai green curry sauce or paste that creates that unique, fresh, vibrant flavor. You won’t often see these ingredients in a traditional grocery store.
- Galangal
- Ginger
- Lemongrass
- Thai bird chiles
- Kaffir lime leaves
HOW TO CHOOSE A GREEN CURRY SAUCE
My preference is the Thai green curry simmer sauce by Yai’s Thai Coconut Curry Green (it’s Vegan and Paleo) or the sauce from Trader Joe’s. Yes, use the whole jar. After I pour it in, I add a little water or broth to the jar. I shake it up, so I get every last drop of the sauce, and poor it into the pot.
You can also use the green curry paste by Thai Kitchen. You can find it in most grocery stores next to the soy sauce and Asian condiments.
Of course, you can make your own green curry sauce. It requires fresh galangal, which is often hard to find even at Asian markets. However, if you can find it, make a large batch and freeze half so you have it available whenever you like.
MAKE THIS VEGETARIAN OR VEGAN
Yes. I adjust this recipe for my Vegan and Vegetarian clients all the time. Simply omit the chicken. In its place, I use the entire red and yellow bell peppers (not half). I’ll also stir in an extra cup or two of spinach before serving.
You can always add a soft or medium tofu before serving. Dice tofu into 1-inch cubes and stir into the curry to warm for 5 minutes.
LIKE COCONUT CURRY? TRY THESE SIMILAR RECIPES
- Green Curry Lentils with Kale & Coconut Milk
- Sunshine Infused Coconut Chickpea Curry
- Roasted Curry Cauliflower Salad
CHEF TIP
Call ahead to your butcher shop or meat department at your local grocery store and have them prepare the diced chicken. This will save you time when preparing this dish.
Prefer extra thick curry? Then use all of the red bell and yellow bell pepper. Stir in extra spinach just before serving.
If you make this recipe, please let me know. Bookmark this recipe and leave a comment below or take a photo and tag me on Instagram with #starseedkitchen.
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Vibrant Thai Green Chicken Curry
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
- Category: Dinner
- Method: Stove Top
- Cuisine: Healthy
Description
Beautiful Thai Green Curry that is a hit for dinner parties, meal prep or Sunday night dinner. The secret to the vibrant green is spinach. Healthy, delicious and colorful.
Ingredients
- 2 Tbsp coconut oil
- 1 red onion, medium diced
- 1 Tbsp minced garlic
- 1 jar of green curry sauce or paste
- ¼ tsp sea salt
- 1-lb boneless, skinless chicken breast or thighs, cut into bite-size pieces
- 2 14.5-oz cans organic, full fat coconut milk
- ½ red bell pepper, cored, seeded, & medium diced
- ½ yellow bell pepper, cored, seeded, & medium diced
- 1 cup of fresh green beans, chopped into 1-inch pieces
- 1 medium bok choy, diced into ½ inch pieces
- 2 cups fresh spinach, packed
- 1 bunch of cilantro, rough chopped, to garnish
- Sprinkle of roasted & salted cashew pieces, for garnish
Instructions
- In a large soup pot, heat oil over medium heat. Add the onion and cook for 5 minutes, or until it starts to soften and becomes translucent. Turn heat to low if it starts to brown. Add the garlic and stir for a minute to activate.
- Stir in the chicken, cooking for 5 minutes. Add the green curry, coating the chicken well. Add the coconut milk and bring to a simmer.
- Add the bell peppers, green beans, and white parts of the bok choy (reserve the leafy greens till just before serving). Simmer for 5 minutes so the vegetables soften, and the chicken is cooked through.
- Add the spinach to a high-speed blender. Carefully ladle 1-2 cups of curry sauce from the pot into the blender, avoiding any vegetables as best you can. Blend on high till spinach is pulverized and liquid is vibrant green. Pour the blended spinach into the pot and stir well to incorporate.
- Add bok choy leaves and additional spinach if desired to the pot. Stir to wilt. Serve with brown rice, garnish with fresh cilantro and roasted cashews to garnish.
Notes
Call ahead to your butcher shop or meat department at your local grocery store and have them prepare the diced chicken. This will save you time when preparing this dish.
Prefer extra thick curry? Then use all of the red bell and yellow bell pepper. Stir in extra spinach just before serving.
Thank you for reading. Follow me on Instagram, Facebook, and Pinterest for more Starseed Kitchen inspiration.
ABOUT THE AUTHOR
Hi, I’m Whitney Aronoff, a Holistic Chef based in Laguna Beach, California. I graduated from Southern Methodist University with a degree in Communications, and went on to the health supportive culinary school, The Natural Gourmet Institute, in New York City. I work as a personal chef and teach cooking classes, with a focus on healthy, whole foods cooking.
My goal is to help people feel their best by sharing the delicious, healthy recipes I prepare weekly for my clients. I want you to have the energy to live your best life and fulfil your dreams. As we become more conscious and make more quality food choices, our body, mind, soul and the planet benefits.
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