Description
A flavorful and creamy Green Thai Chicken Coconut Curry made with tender chicken, vibrant vegetables, and aromatic Thai green curry paste simmered in coconut milk.
Ingredients
Units
Scale
- 1 lb (450g) boneless, skinless chicken thighs or breasts, sliced
- 1 tbsp vegetable oil
- 2 tbsp green Thai curry paste
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 1 red bell pepper, sliced
- 1 cup snow peas
- 1 zucchini, sliced
- 1/2 cup fresh Thai basil leaves
- 1 lime, cut into wedges
- Steamed jasmine rice, for serving
Instructions
- Heat the vegetable oil in a large skillet or wok over medium heat.
- Add the green curry paste and sauté for 1-2 minutes until fragrant.
- Add the chicken slices and cook for 3-4 minutes until they begin to brown.
- Pour in the coconut milk and chicken broth, stirring to combine.
- Add fish sauce and brown sugar. Stir well.
- Simmer the curry for 10 minutes, then add the bell pepper, snow peas, and zucchini.
- Continue to cook for another 5-7 minutes, or until the vegetables are tender and chicken is cooked through.
- Stir in the Thai basil leaves and cook for another minute.
- Serve hot with steamed jasmine rice and a lime wedge on the side.
Notes
- Adjust the curry paste amount to control the spice level.
- You can substitute vegetables with your favorites like baby corn or eggplant.
- For a vegetarian version, replace chicken with tofu and use vegetable broth.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg