Thai Green Curry Chicken


1 Lime (juiced and zested)

3 Green Chili Pepper (seeds removed)

1 tbsp. Ginger (fresh, grated)

1/2 cup Cilantro (roughly chopped)

1/2 cup Basil Leaves (roughly chopped)

1 tsp Cumin

1 tsp Fish Sauce

1 tbsp. Coconut Oil (melted)

1 lb. Chicken Breast (cut into cubes)

1 1/4 cups Organic Coconut Milk

1 Yellow Bell Pepper (sliced)


  1. To create the sauce, add the lime juice, lime zest, chili peppers, ginger, cilantro, basil, cumin, fish sauce and coconut oil into a blender or food processor. Blend until fully combined and thick.

  2. Add the green curry sauce to a pan over medium heat along with the chicken and cook for 3 to 4 minutes. Add the coconut milk and bell pepper, reduce the heat to medium-low and simmer for 15 minutes. Remove, serve and enjoy!

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