Thai Green Chicken Curry

This Thai Green Chicken Curry recipe is so creamy, very flavorful, gluten-free, dairy-free, paleo, and perfect for an easy weeknight meal that will impress your family and friends. Simple, easy to make, and ready in just 30 minutes.

If you love Thai cuisine, then nothing is more comforting than making a bowl of green Chicken Curry at home, that’s loaded with chicken and veggies, cooked in creamy coconut milk and Thai green curry sauce. It is filling, nourishing, and comforting, and comes together in no time. Best served with a side of basmati rice, jasmine rice, brown rice, or some noodles.

• 2 Tbsp Avocado Oil or olive oil
• 1 lb Skinless boneless chicken breast sliced
• Kosher salt and pepper, to taste
• 2-3 Garlic Cloves finely grated
• 2 Tsp Fresh Ginger finely grated
• 1 Tbsp Lemongrass paste
• 14 oz Coconut milk 1 can
• 1 Tbsp Fish Sauce
• 1 Large Zucchini cut into half-moons
• 1 Green Pepper chopped
• 1 Cup Frozen green peas thawed
• 1 Cup Fresh or frozen green beans (thawed if frozen), cut into 1.5'' pieces

• 1-2 Scallions thinly sliced to garnish
• 1-2 Freshly chopped cilantro to garnish
• 1 Jalapeño or green chili thinly sliced to garnish
• Lime wedges, to serve