I absolutely love me a good green curry, and over time, I’ve turned it into a go-to recipe for those nights when I’m just not up for going out. It’s one of those dishes that, once you make it, you’ll be shocked at how quickly and easily it comes together. If you love lemongrass, coconut, and curry, you’re going to fall for this Cilantro Coconut Lime Green Curry Chicken Thighs on Rice.
Can I use boneless, skinless chicken breasts in this recipe?
Yes, you absolutely can; just note that they cook a bit faster, so reduce the simmer time slightly.
What should I serve this green curry with?
It’s fantastic over jasmine rice, cauliflower rice, or with warm naan bread.
Cilantro Coconut Lime Green Curry Chicken Thighs on Rice
Tender chicken thighs are simmered in a creamy green coconut curry, infused with lemongrass, ginger and garlic, then finished with fresh lime and cilantro.
Equipment
- 1 Large frying pan
- 1 small frying pan
Ingredients
- 2 tbsp olive oil, extra virgin
- 6 chicken thighs, boneless, skinless, cubed
- 1½ cups full fat coconut milk
- 1½ tbsp green curry paste
- 2 tbsp water
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 1/2 cup shallots, finely chopped
- 1 tbsp lemon grass, finely sliced
- 1/3 cup fresh cilantro, roughly chopped
- 1/4 cup cashews, toasted, roughly chopped
- 1 tbsp lime juice
- 1/2 tsp lime zest
- 2 tsp sesame seeds, to garnish
Instructions
- Prepare the chicken by cutting the boneless, skinless thighs into small, even cubes; set aside.
- Prepare the garlic, ginger, shallot and lemongrass, by chopping them finely and setting them aside.
- In a large frying pan, heat the olive oil over medium heat.
- Add the garlic, ginger, shallots, and lemongrass and sauté for 2 to 3 minutes until fragrant.
- Stir in the green curry paste and cook until fully incorporated. If the mixture is too thick, add a few tablespoons of water to loosen it. Sammy's tip: for extra spice, add another half tablespoon of curry paste if desired.
- Add the chicken to the pan and stir to coat it evenly. Season with salt to taste.
- Pour in the coconut milk and mix well. Reduce the heat to medium-low and let it simmer for about 15 minutes, or until the chicken is cooked through.
- Once the chicken is cooked, stir in the fresh lime juice and zest, then give it a final stir.
- Serve the curry over rice, potatoes, or with naan. Top with extra cilantro, toasted cashews, and sesame seeds before serving.
Nutrition
Calories: 456kcal | Carbohydrates: 8g | Protein: 21g | Fat: 38g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 99mg | Potassium: 483mg | Fiber: 1g | Sugar: 2g | Vitamin A: 741IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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