Description
Thai Green Curry with Chicken is a spicy, creamy Thai dinner made with coconut milk, green curry paste, and tender chicken thighs. Perfect for weeknight meals, this authentic curry is packed with fresh herbs and veggies, and is naturally dairy-free and gluten-free.
Ingredients
1 lb chicken thighs, boneless and skinless, sliced
2 tbsp green curry paste
1 tbsp oil
1 can (13.5 oz) coconut milk
1 tbsp fish sauce
1 tbsp brown sugar
4 kaffir lime leaves
1 cup bell peppers, sliced (red or yellow)
1 cup zucchini, sliced
1 handful Thai basil leaves
2 cups cooked jasmine rice (for serving)
Instructions
1. Heat oil in a large skillet over medium heat and add the green curry paste. Sauté for 2 minutes until fragrant.
2. Add sliced chicken thighs and cook until lightly browned but not fully done.
3. Pour in coconut milk, then stir in fish sauce, brown sugar, and kaffir lime leaves. Simmer for 10 minutes.
4. Add bell peppers and zucchini. Simmer for another 5 to 7 minutes until vegetables are tender and chicken is fully cooked.
5. Stir in Thai basil leaves. Serve hot over jasmine rice.
Notes
This curry is easily customizable: add mushrooms, bamboo shoots, or eggplant.
Adjust the heat by increasing or reducing the curry paste.
Use light coconut milk for a less rich version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate
- Calories: 435
- Sugar: 6g
- Sodium: 720mg
- Fat: 27g
- Saturated Fat: 20g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg