Name: Thai Green Chicken Thigh Curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 7.5 oz boneless skinless chicken thighs; 1 tsp avocado oil; 2 tbsp Thai green curry paste; 3 tbsp coconut cream; 0.5 cup low-sodium chicken broth; 1 cup zucchini; 1 tsp fish sauce; 1 tsp coconut sugar; 1 tbsp lime juice; 0.25 cup Thai basil leaves; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

499 calories

Protein: 48g; 37% of calories
Carbs: 21g; 16% of calories
Fat: 27g; 47% of calories

Instructions

Prep 10 min · Cook 15 min

Pat the chicken thighs dry with a paper towel and season both sides with sea salt and black pepper.
Heat the avocado oil in a large deep skillet or wok over medium-high heat until shimmering.
Add the chicken to the skillet and sear for 3-4 minutes per side until a golden crust forms, then remove and set aside.
Lower the heat to medium, add the green curry paste to the remaining oil, and sauté for 1 minute until the aromatics are released.
Whisk in the coconut cream and chicken broth, scraping the bottom of the pan to incorporate any browned bits.
Return the chicken to the pan along with the sliced zucchini and simmer for 6-8 minutes until the sauce thickens slightly.
Stir in the fish sauce, coconut sugar, and lime juice to balance the salty, sweet, and sour flavors.
Remove from heat and fold in the fresh Thai basil leaves just until wilted before serving in shallow bowls.

Nutrition

Ingredients

Instructions

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