Healthy One-Pan Thai Green Curry

A warming, flavorful, mildly spicy Thai curry is easily one of the best meals! It is great to make for a quick weeknight meal when you want something fresh and flavorful.

Even better, it is made all in one pot, and the “hardest” part is chopping some ingredients! So you must make this fragrant and nutrient dense green Thai curry because it will become a staple dinner.

Ingredients and Benefits:

Pasture-raised chicken: Contains 50% more vitamin A, three times the amount of omega-3s, and letting animals graze and roam is great for the environment!  I purchase 100% pasture-raised meat online from US Wellness or Grassroots Co Op (Use code “LIVNATURALLY” for 15% off)

Garlic: Has antibiotic and anti-inflammatory properties. Tip: let garlic sit out for 10-15 minutes after mincing so the enzyme allicin is activated and the benefits are retained!

Ginger: Great for gut health, anti-inflammatory, and may have neuroprotective benefits

Bell pepper: Rich in vitamins A and C, carotenoids, and fiber to protect against disease like cardiovascular and cancer

Green curry paste: Contains spices that stimulate digestion and detoxifies the body

Shallot: Contains fiber, quercetin, and organosulfur compounds to reduce inflammation and oxidative stress

Coconut milk: Rich in MCTs to improve heart health and metabolism. Also a good source of calcium and fiber

Coconut aminos: Contains 17 amino acids, probiotics, and antioxidants. It tastes similar to soy sauce, but has a little more sweetness

Fish sauce: Optional, but adds flavor and has high nutritional content

Healthy One-Pan Thai Green Curry

This Thai Green curry is full of delicious flavors and is also super healthy! It is easier and quicker than you'd think, and is sure to please everyone.

Author: Olivia Courses: Main courses

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Prep Time 5 mins Cook Time 30 mins Total Time 35 mins Difficulty: Beginner

Ingredients

Servings

• 1 lb pasture raised chicken

• salt and pepper

• 4 garlic cloves, minced

• 1 shallot, diced

• ¹⁄₂ tbsp minced ginger or powdered gingered

• 1 bell pepper, chopped

• 3 tbsp green curry paste (use more or less based on how spicy you like)

• 1 can coconut milk

• ¹⁄₄ cup lime juice

• 1 tbsp coconut aminos

• 1 tbsp fish sauce (optional)

Instructions

1. Heat pan over medium with oil
2. Add chicken and cook for 4 minutes. Season with salt and pepper
3. Add in veggies, garlic, ginger and cook for 2 minutes
4. Add curry paste and stir
5. Add aminos, fish sauce, lime juice, and coconut milk. Combine and simmer for 10 minutes or until it thickens
6. Serve with rice and enjoy!