Red Meat Allergy Friendly Thai Green Curry Chicken
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups brown rice
- 3 cups water
- ¼ tsp salt
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
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.
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