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–+ servings

Green Thai Coconut Curry Chicken With Noodles And Veggies

30 minutes
easy
Serves 4 people
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Green Thai coconut curry chicken served with noodles and veggies

Ingredients 

For Coconut Curry Chicken

  • Coconut oil for cooking
  • 1½ lb boneless skinless chicken breasts sliced thin into bite-size pieces
  • 1 small yellow onion thinly sliced
  • 3 cloves garlic finely grated
  • 1½ tbsp fresh ginger finely grated
  • 1½-2 tbsp Thai green curry paste
  • 2 tsp lemongrass paste
  • 1 tbsp soy sauce or tamari
  • 1 tsp toasted sesame oil
  • 1 can full-fat coconut milk 13.5 oz
  • 4 cups chicken broth
  • Zest of 2 limes
  • Kosher salt to taste

For Noodles & Veggies

  • 2 packages premade kelp noodles rinsed very well and drained
  • 1 cup snap peas
  • 1 red bell pepper thinly sliced
  • 2 medium carrots julienned or thinly sliced

Coconut–Lime Green Oil (Optional)

  • ½ cup cilantro stems leaves reserved for garnish
  • ¼ cup scallion greens
  • ⅓ cup melted coconut oil
  • 1-2 tbsp fresh lime juice
  • Pinch of kosher salt

Garnish

  • Fresh cilantro leaves
  • Sliced scallions

To Finish

  • Juice of 2–3 limes, to taste

Directions 

  • Heat coconut oil in a large pot or wide Dutch oven over medium heat. Add the onion and cook until softened, 2–3 minutes.
  • Add the garlic, ginger, green curry paste, and lemongrass paste. Cook, stirring constantly, until very fragrant and slightly darker, about 45–60 seconds. Stir in the soy sauce and sesame oil.
  • Pour in the coconut milk and chicken broth. Bring to a gentle simmer, then add the lime zest and a good pinch of salt.
  • Add the sliced chicken and keep the broth at a gentle simmer (do not boil). Cook until just opaque and tender, 4–6 minutes.
  • If using kelp noodles, add the snap peas, bell pepper, and carrots and simmer 3–4 minutes until just crisp-tender. Turn off the heat, then stir in the kelp noodles and let them warm through in the hot broth for 1–2 minutes.
  • If using udon noodles, add the udon and gently separate. During the last 3–4 minutes of cooking, add the snap peas, bell pepper, and carrots. Cook until noodles are bouncy and vegetables are crisp-tender.
  • Make the green oil by blending the cilantro stems, scallion greens, coconut oil, lime juice, and salt until smooth and bright green.
  • Turn off the heat and stir lime juice into the curry, starting with 2 limes and adding more to taste. Adjust salt if needed.
  • Ladle into bowls, drizzle lightly with the green oil so it floats on top, and garnish with fresh cilantro leaves and sliced scallions.
Note: You can also use 12 oz fresh or shelf-stable udon noodles instead of  2 packages premade kelp noodles