Craving Thai food for dinner? This chicken curry dish — with spicy green chilis, curry paste, creamy coconut milk, and plenty of veggies — comes together quickly and definitely delivers on flavor. Serve it over rice with lots of fresh lime! (*This chicken curry was 1 of 3 winners in our latest <a href="https://tasty.co/article/annakopsky/want-to-be-featured-on-tasty-and-win-swag-enter-o-93914jlnqk">recipe challenge</a>.)

Quick Info

⏱️ 30 min • 🍽️ 2 servings • ⭐ 75%

Tags

[Dairy-Free] • [Gluten-Free] • [Under 30 Minutes] • [Dinner] • [Lunch] • [Under 45 Minutes] • [Under 1 Hour] • [High-Protein]

Ingredients

• 2 tbsp coconut oil, separated
• 1 lb boneless, skinless chicken thighs, cut into thin slices
• 2 to 3 Thai green chilies, sliced lengthwise
• 1 ½ tbsp fresh ginger, minced
• 1 tbsp garlic, minced
• 1 shallot, small, sliced thinly
• 1 ½ cups red bell peppers, sliced thinly
• 5 to 6 broccolini stalks, split lengthwise if large so they are relatively the same size
• 10 to 12 sugar snap peas, split open
• 1 large carrot, sliced in thin rounds
• 1 green onion, sliced on a bias (keep green ends for garnish)
• 3 tbsp Thai Green Curry paste (found in the International aisle at the grocery store)
• 1 can coconut milk, full fat
• A small handful of fresh basil, Thai, if you can find it
• Freshly squeezed lime, to taste
• Salt, to taste
• freshly ground pepper, to taste
• Cucumber, thinly sliced (optional garnish)
• Red Thai peppers, thinly sliced (optional garnish)

Instructions Preview

1. Heat 1 tbsp of coconut oil in a wok or dee…
2. In the same pan, heat the remaining tables…
3. Add the Thai Green Curry paste and cook fo…

…and 3 more steps

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Recipe by: Monika Sengupta • From: Tasty