Green Coconut Chicken Curry


1 Picture

Prep Time
15 Minutes
Cook Time
20 Minutes


•3 zucchini, ends trimmed
•1 lb boneless skinless chicken breasts, thinly sliced
•1/4 tsp each salt and pepper
•3 tbsp vegetable oil, divided
•2 tbsp green curry paste
•1 tbsp minced fresh gingerroot
•2 cloves garlic
•1 can (14 oz) coconut milk
•1 tsp each fish sauce and soy sauce
•8 oz baby bok choy, halved
•1/4 cup chopped toasted cashews
•1/4 cup fresh cilantro leaves or Thai basil
•1 Thai red chili pepper, thinly sliced (optional)


1. Place zucchini into spiralizer chute. Press grip on spiralizer into one end of zucchini. Turn spiralizer on; press zucchini using pusher until dispensed into bowl.
2. Repeat with remaining zucchini. Using scissors, trim into shorter strands. Set aside.
3. Sprinkle salt and pepper over chicken. Heat 2 tbsp oil in saucepan set over medium heat; cook chicken for 3 to 5 minutes or until browned all over.
4.Remove from pan and transfer to plate.
5.Add remaining oil to pan; cook curry paste, ginger and garlic for about 1 minute or until fragrant.
6. Add coconut milk, fish sauce and soy sauce; bring to simmer and cook for about 10 minutes or until sauce thickens slightly.

Return chicken to pan; simmer for about 10 minutes or until cooked though and sauce has thickened. Add zucchini and baby bok choy; cover and cook for about 4 minutes or until tender.

Garnish with cashews, cilantro, and chili pepper (if using). Serve immediately.

Tip: If desired, replace chicken with 1 lb peeled and deveined shrimp; sauté shrimp for 2 or 3 minutes.

Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions has not tested these recipes and is not responsible for the outcome of any recipe. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.