Thai Green Chicken Curry

written by The Recipe Exchange | April 3, 2019

Ingredients

1/2 tbsp extra virgin olive oil
4-5 tbsp green curry paste
1-1/2 pounds boneless skinless chicken tenders, chopped into bite-sized pieces
13 oz can lite coconut milk
1/2 cup low-sodium chicken stock
1-2 tbsp fish sauce (to taste)
2 cups fresh spinach, chopped
1 cup sliced mushrooms
2 tbsp chopped fresh basil
2 medium zucchini, spiralized into “zoodles”

Directions

Heat olive oil in large pot over medium-high heat. Add curry paste and cook until fragrant, about a minute. Add chicken and stir until coated.

Add coconut milk, fish sauce, and chicken stock. Bring to boil. Add mushrooms. Cover and reduce to simmer. Simmer about 10 minutes or until slightly thickened and chicken is cooked through. Stir in spinach and basil.

Serve immediately over zoodles (or rice).