Low Sodium Thai Green Curry Chicken

Total time55 min

Prep time20 min

Cook time35 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the rice

1 ½ cups brown rice
RiceSelect Brown Texmati Rice In Jar - 32 Oz Lundberg Heirlooms Rice Organic Brown Short Grain - 32 Oz 4Sisters Extra Long Grain {ORGANIC BROWN RICE}Lundberg Heirlooms Rice Brown Long Grain - 32 Oz Ben Brand Brown Rice 2lb - 2 LB
See all
3 cups water
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the green curry paste

4 stalks lemongrass, outer layers removed, tender inner core roughly chopped
4 cloves garlic, peeled
1 inch fresh ginger, peeled and roughly chopped
2 shallots, roughly chopped
2 green thai chiles, stems removed (or 1 serrano for milder heat)
1 cup fresh cilantro leaves and stems, roughly chopped
2 tbsp fresh lime juice
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground turmeric
½ tsp black pepper
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the curry

2 tbsp coconut oil
1 ½ lb boneless, skinless chicken thighs, cut into 1 ½-inch pieces
1 can (13.5 oz) full-fat coconut milk
1 cup chicken broth
1 tbsp fish sauce
1 tsp honey
1 medium zucchini, cut into ½-inch half-moons
1 red bell pepper, seeded and sliced into strips
2 cups baby spinach

For serving

¼ cup fresh basil leaves, torn
1 lime, cut into wedges
2 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
Combine the brown rice, 3 cups water, and 1/4 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce to the lowest setting, cover, and cook for 30–35 minutes, until the water is fully absorbed and the rice is tender. Remove from heat and let sit, covered, for 5 minutes.
2
While the rice cooks, make the curry paste: combine the lemongrass, garlic, ginger, shallots, green Thai chiles, cilantro, lime juice, cumin, coriander, turmeric, black pepper, and 1/2 tsp salt in a blender or food processor. Blend, scraping down the sides as needed, until a coarse, fragrant paste forms, about 1–2 minutes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!