Ingredients
1 lb skinless, boneless chicken thighs, cut into bite-sized pieces
1 (13.5 oz) can full-fat coconut milk
2 Tbsp green curry paste (no sugar or alcohol)
1 green bell pepper, sliced
1 medium zucchini, diced
1 Tbsp fish sauce (or tamari for a gluten-free option)
1 Tbsp lime juice
2–3 green onions, chopped
Fresh Thai basil leaves, to taste
Kosher salt to taste
1 tsp sesame oil
1 cup low-sodium chicken broth (optional for broth-based consistency)
Instructions
Preheat oven to 350°F (180°C)
Season chicken thighs with kosher salt and sesame oil
Sauté chicken in a skillet over medium heat until golden browned and cooked through
Add green curry paste to the pan, cook 1-2 minutes to bloom the aromatics
Pour in coconut milk and bring to a simmer
Stir in bell pepper and zucchini, cooking until tender (5-7 minutes)
Add fish sauce and lime juice for balance
Simmer mixture until slightly thickened (10-15 minutes)
Adjust spice level with additional curry paste if desired
Garnish with chopped green onions and Thai basil before serving
Notes
Swap bell pepper and zucchini for broccoli or bok choy if preferred
Use frozen ramekins for individual portions
Thicken sauce by simmering longer or adding a pinch of xanthan gum
Store leftovers in an air-tight container for up to 3 days
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Searing and Simmering
- Cuisine: Thai
- Diet: Keto
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 2g
- Sodium: 200mg
- Fat: 35g
- Saturated Fat: 20g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg