Best 5 Green Thai Coconut Curry Chicken Wraps Recipes

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Indulge in a taste of Thailand with our delectable Green Thai Coconut Curry Chicken Wraps, a symphony of flavors that will tantalize your taste buds. This dish combines the aromatic green curry paste, creamy coconut milk, succulent chicken, and an array of fresh vegetables, all wrapped in a soft and chewy tortilla. Alongside this main course, we'll also unveil recipes for a refreshing Cucumber Mint Salad, a zesty Thai Peanut Sauce, and a delectable Mango Sticky Rice dessert. Get ready to embark on a culinary adventure that will transport you to the heart of Thailand.

Check out the recipes below so you can choose the best recipe for yourself!

THAI GREEN CHICKEN CURRY RECIPE



Thai Green Chicken Curry Recipe image

Creamy and spicy Thai Green Chicken Curry is the best healthy recipe to cozy up with! Once you know how easy it is to make this 30 minute dinner, it will be on the menu every week!

Provided by London Brazil

Categories     Dinner     Main Course     main dish

Time 30m

Number Of Ingredients 14

2 Tbsp. olive oil
3 carrots (peeled and thinly sliced on the bias)
1 red bell pepper (thinly sliced)
1 recipe green curry paste (about 1/3 cup of homemade*)
1 lb. chicken breasts (cut into ½-inch slices)
1 zucchini (cut into ¼-inch slices on the bias)
15 oz. coconut milk (canned, full-fat or lite)
1 cup chicken broth (regular sodium)
1-2 tsp. soy sauce (gluten-free Tamari or coconut liquid aminos)
½ tsp. salt (to taste*)
1 tsp. lime juice (plus more for serving)
Fresh basil (optional)
Fresh cilantro (optional)
White rice

Steps:

  • In a large skillet or Dutch oven over medium heat, add oil and carrots. Sauté for 2-3 minutes.
  • Add sliced bell pepper and paste. Continue sautéing for an additional 2-3 minutes.
  • Pour in coconut milk and broth. Add chicken and zucchini. Stir to combine and cover pot with a lid.
  • Reduce heat to low and simmer for 15 minutes.
  • Stir in soy sauce, salt, and lime juice.
  • Serve with fresh basil or cilantro over rice or cauliflower rice and enjoy!

Nutrition Facts : Calories 259 kcal, Carbohydrate 9 g, Protein 21 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 58 mg, Sodium 624 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

GREEN THAI COCONUT CURRY CHICKEN WRAPS



Green Thai Coconut Curry Chicken Wraps image

Serve this lunch with fresh fruit; sliced apples are a great match. Please note you may want to add slightly more curry paste and less coconut milk to kick up the flavor.

Provided by Thea

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup light coconut milk (or less)
1 tablespoon thai green curry (or more)
2 tablespoons chopped cilantro
1 1/4 cups shredded cooked chicken
1/4 cup shredded carrot
2 tablespoons thinly sliced green onions
2 tablespoons chopped roasted peanuts (optional)
4 whole wheat tortillas (8 inch) or 4 Sandwich wraps
1 cup shredded green leaf lettuce

Steps:

  • To make filling:.
  • In medium bowl, whisk together coconut milk and curry paste till smooth. Stir in cilantro, chicken, carrots, green onions and peanuts. Toss to coat.
  • To assemble:.
  • Arrange tortillas in single layer on flat surface. Place one quarter of chicken down center of each tortilla. Top with lettuce. Roll up tortillas burrito-style, tucking ends in and wrappeing each up snugly. Cut each in half. Serve immediately or wrap in plastic wrap and refrigerate.

THAI CHICKEN LETTUCE WRAPS



Thai Chicken Lettuce Wraps image

This recipe is so flavorful and fresh tasting. The teachers and staff at my school love it because it's fun to put together. -Laureen Pittman, Riverside, California

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 19

1/4 cup rice vinegar
2 tablespoons lime juice
2 tablespoons reduced-fat mayonnaise
2 tablespoons reduced-fat creamy peanut butter
1 tablespoon brown sugar
1 tablespoon reduced-sodium soy sauce
2 teaspoons minced fresh gingerroot
1 teaspoon sesame oil
1 teaspoon Thai chili sauce
1 garlic clove, chopped
3 tablespoons canola oil
1/2 cup minced fresh cilantro
CHICKEN SALAD:
2 cups cubed cooked chicken breast
1 small sweet red pepper, diced
1/2 cup chopped green onions
1/2 cup shredded carrot
1/2 cup unsalted dry roasted peanuts, chopped, divided
6 Bibb or Boston lettuce leaves

Steps:

  • In a blender, combine the first 10 ingredients. While processing, gradually add oil in a steady stream; stir in cilantro. Set aside., In a large bowl, combine the chicken, red pepper, onions, carrot and 1/4 cup peanuts. Add dressing and toss to coat. Divide among lettuce leaves; sprinkle with remaining peanuts. Fold lettuce over filling.

Nutrition Facts : Calories 284 calories, Fat 19g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 222mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges

THAI GREEN CURRY CHICKEN



Thai Green Curry Chicken image

In this quick and easy recipe that never fails, the chicken stays moist and tender. Serve over jasmine rice for a satisfying meal.

Provided by laus

Categories     World Cuisine Recipes     Asian     Thai

Time 1h

Yield 4

Number Of Ingredients 13

1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
1 tablespoon dark soy sauce
1 tablespoon all-purpose flour
2 tablespoons cooking oil
2 tablespoons green curry paste
2 green onions with tops, chopped
3 cloves garlic, peeled and chopped
1 teaspoon fresh ginger, peeled and finely chopped
2 cups coconut milk
1 tablespoon fish sauce
1 tablespoon dark soy sauce
2 tablespoons white sugar
½ cup cilantro leaves, for garnish

Steps:

  • Toss chicken first in 1 tablespoon dark soy sauce, then in the flour, coating pieces evenly. Heat the oil in a large skillet over medium high heat. Place chicken in the skillet, cook and stir chicken until browned, about 5 minutes. Remove chicken.
  • Reduce heat to medium and stir in curry paste. Cook for 1 minute until fragrant, then stir in green onions, garlic, and ginger; cook an additional 2 minutes. Return chicken to the skillet, stirring to coat with the curry mixture. Stir the coconut milk, fish sauce, 1 tablespoon soy sauce, and sugar into the chicken-curry mixture. Allow to simmer over medium heat for 20 minutes until the chicken is tender. Serve garnished with cilantro leaves.

Nutrition Facts : Calories 472.4 calories, Carbohydrate 14.6 g, Cholesterol 57.1 mg, Fat 40.9 g, Fiber 1.8 g, Protein 27.1 g, SaturatedFat 24.3 g, Sodium 934.7 mg, Sugar 6.8 g

AWESOME THAI CHICKEN COCONUT CURRY



Awesome Thai Chicken Coconut Curry image

This recipe introduced me to the fantastic flavour of coconut milk and curry paste, its insane how good it is, don't even think of skimping on any of the ingredients, you need them all. Fish sauce is super cheap and you can find it in the asian food isle in your supermarket. I hope you enjoy this as much as I do.

Provided by Le Beast

Categories     Curries

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

1 garlic clove, minced
1 tablespoon vegetable oil
1 teaspoon minced fresh ginger
1 -2 teaspoon red curry paste (1 for medium 2 for hot)
1 (14 ounce) can coconut milk (unsweetened, not lite)
1/3 cup water
1 teaspoon salt
1 stalk lemongrass, first outer layer removed cut in half
2 teaspoons fish sauce
1 teaspoon brown sugar
2 cups boneless skinless chicken breasts, cubed
1 (20 ounce) can pineapple chunks, drained
chopped green onion

Steps:

  • Heat the oil in a large wok, add the garlic, saute.
  • Add the curry, ginger and the thicker cream on top of the can of coconut milk to the wok, whisk.
  • Now add the rest of the coconut milk in along with everything but the chicken and pineapple, whisk.
  • Bring to a slow boil for 7 minutes, then discard the lemongrass Add the chicken and pineapple and cook till the chicken is no longer pink inside, about 7-9 minutes.
  • Serve over Jasmine rice and top with green onion.
  • Soooooooooooooo yummy!

Nutrition Facts : Calories 317.5, Fat 24.7, SaturatedFat 19.2, Sodium 832.1, Carbohydrate 26.6, Fiber 1.2, Sugar 21.7, Protein 2.8

Tips:

  • To save time, use pre-cooked chicken or tofu.
  • If you don't have green curry paste, you can substitute red or yellow curry paste.
  • Add more vegetables to the curry, such as bell peppers, carrots, or snap peas.
  • If you like your curry spicy, add more chili peppers or chili powder.
  • Serve the curry with rice, noodles, or wraps.

Conclusion:

These green Thai coconut curry chicken wraps are an easy and delicious weeknight meal. They're packed with flavor and can be tailored to your own preferences. So next time you're looking for a quick and easy meal, give these wraps a try.

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