Name: Thai Green Chicken Thigh Curry with Zucchini
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 7.25 oz boneless skinless chicken thighs; 1 tsp coconut oil; 1 tbsp Thai green curry paste; 0.25 cup light coconut milk; 0.5 cup low sodium chicken bone broth; 1 cup zucchini; 1 tsp fish sauce; 1 tbsp lime juice; 0.25 cup fresh Thai basil; 0.5 tsp fresh ginger

Nutrition

Per serving

484 calories

Protein: 46g; 38% of calories
Carbs: 10g; 8% of calories
Fat: 29g; 54% of calories

Instructions

Prep 10 min · Cook 15 min

Slice the chicken thighs into bite-sized pieces and cut the zucchini into half-moons.
Heat the coconut oil in a large skillet over medium heat.
Stir in the green curry paste and grated ginger, cooking for 1 minute until fragrant.
Add the chicken to the pan and cook for 5 minutes until browned on all sides.
Pour in the coconut milk, chicken broth, and fish sauce, then bring to a gentle simmer.
Toss in the zucchini and cook for 6 minutes until the vegetables are tender.
Stir in the lime juice and fresh basil before serving.

Nutrition

Ingredients

Instructions

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