Chicken Green Curry
This Chicken Green Curry is a fragrant and creamy Thai dish made with tender chicken, coconut milk, and fresh vegetables simmered in a rich green curry sauce. It’s packed with bold flavors and pairs perfectly with jasmine rice for a comforting and satisfying meal.
Ingredients
For the Curry:
1 lb boneless, skinless chicken breast or thighs, thinly sliced
1 tbsp olive oil
2 tbsp Thai green curry paste (adjust to spice preference)
1 can (14 oz) coconut milk (full-fat for creaminess)
½ cup chicken broth (or water)
1 tbsp fish sauce (or soy sauce for a milder taste)
1 tsp sugar (optional, to balance flavors)
2 kaffir lime leaves, torn (or zest of ½ lime)
1 cup bell peppers, sliced (red or green)
½ cup bamboo shoots (optional)
½ cup Thai eggplant or zucchini, chopped
½ cup snap peas or green beans
1 small Thai chili, sliced (optional, for heat)
Juice of ½ lime
¼ cup fresh Thai basil leaves
For Serving:
Steamed jasmine rice or rice noodles Extra Thai basil and lime wedges
Instructions
1. Cook the Curry Paste:
Heat the vegetable oil in a large pan or wok over medium heat.
Add the green curry paste and stir-fry for 1-2 minutes until fragrant.
2. Cook the Chicken:
Add sliced chicken and cook for 2-3 minutes, stirring frequently, until it turns opaque.
3. Simmer with Coconut Milk:
Pour in coconut milk and chicken broth, stirring to combine.
Add fish sauce, sugar (if using), and kaffir lime leaves.
Simmer for 5-7 minutes to let the flavors develop.
4. Add Vegetables:
Stir in bell peppers, bamboo shoots, Thai eggplant (or zucchini), and snap peas.
Continue simmering for 5 more minutes, or until the vegetables are tender.
5. Finish & Serve:
Stir in Thai chili (if using), lime juice, and Thai basil leaves.
Remove from heat and serve over jasmine rice. Garnish with extra basil and lime wedges
Cook Time:
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Nutritional Information
Calories: ~400
Protein: ~30g
Fat: ~25g
Carbohydrates: ~15g
Fiber: ~3g
Sodium: ~600mg
Notes & Tips
Adjust Spice Level: Use more or less green curry paste to control the heat.
Make It Creamier: Add extra coconut milk for a richer sauce.
Vegetarian Option: Substitute chicken with tofu and use vegetable broth.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
This Chicken Green Curry is an easy and delicious meal that brings authentic Thai flavors to your kitchen.