Chicken Zucchini Green Curry

April 3, 2016

 This is a pretty easy dinner.

Eat it on top of whatever you want. 



1 onion

1 tsp Garlic

2 zucchini or 3 small

½ cup frozen spinach

2 can coconut milk (1 can is 13.66fl,oz) any brand works.

   I used 1 can of Thai Kitchen, (red) and one cans worth      

   of So Delicious Coconut milk to thin it out. It can be any  

   brand or preferred milk type if you choose to thin.

4 chicken breasts

½ tbsp and 1 tsp green curry

1/2 tbsp aminos or fish sauce (depending on if you don't eat soy)

1 ½ tsp basil

2 tsp paprika

1 tsp ginger

1 tsp salt



Chop your onion, mince your garlic put in a large deep skillet/frying pan. I used some olive oil on the pan.

Cook until onion is translucent.

While cooking slice your zucchini thinly long ways.

Add in zucchini, cook until soft and starting to get golden.

While zucchini cooks chop your chicken into 1 inch cubes.

Add in chicken and cook till out side of chicken is white.

Add in spices(basil, paprika, ginger and salt)

Pour in your coconut milk. You can do two cans but if that's too thick or rich for you, you can pour a cans worth of the So Delicious coconut milk to thin it out.

Add in the green curry.

Let simmer till chicken is cooked through.

Don't forget to stir!


Please reload

© 2016 by Celiac on the Range Proudly created with