Green Thai Curry with Chicken

averiecooks.com

Armygreen313

2 to 3 tablespoons coconut oil (olive oil may be substituted)

1 medium/large sweet Vidalia or yellow onion, diced small

1 to 1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces

3 cloves garlic, finely minced or pressed

2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped

2 teaspoons ground coriander

one 14-ounce can coconut milk (use full-fat for a richer/thicker result but lite may be substituted)

1 to 1 ½ cups shredded carrots

1 large zucchini, diced into bite-sized pieces

2 to 8 tablespoons Thai green curry paste, or to taste (I used the whole jar for this recipe, but prefer bolder flavors)

1 teaspoon kosher salt, or to taste

½ teaspoon freshly ground black pepper, or to taste

1 to 2 tablespoons lime juice

¼ to ⅓ cup fresh cilantro or to taste, finely chopped for garnishing (basil may be substituted)

1 to 2 tablespoons granulated sugar, optional and to taste

rice (jasmine or basmati) or naan, optional for serving

Directions at averiecooks.com

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