Easy Green Curry Chicken
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
8 servings
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Calories
504 kcal
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Course
Main Course
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Cuisine
Thai
Easy Green Curry Chicken
Description
This recipe begins by coating chicken thighs with cornstarch and searing them in oil to develop a light crust. Onions are cooked until translucent, and then green curry paste is incorporated to bloom its flavors. Mixed vegetables such as broccoli, carrots, zucchini, bamboo shoots, or bell peppers are quickly added before pouring in coconut milk and chicken stock. Kaffir lime leaves add citrus aroma, while optional chili or chili oil introduces gentle heat. The dish simmers covered, allowing the chicken to cook through and flavors to meld. Fish sauce and sugar are stirred in at the end to create a balanced seasoning, with fresh basil leaves adding a herbaceous finish. Jasmine rice complements the rich curry base, and optional cilantro garnish freshens the dish visually and in flavor.
This green curry offers a classic combination of creamy, spicy, and aromatic elements. It’s suitable for a hearty dinner or lunch with vibrant vegetables and tender chicken that absorb the sauce. The recipe's balance of ingredients provides a pleasant texture from the varied vegetables and a rich depth from the coconut milk and spices.
Ingredients
- 3 tablespoons neutral oil (such as canola or vegetable oil, divided)
- 2 lbs chicken thighs (900g, cut into bite-sized pieces)
- 1 tablespoon cornstarch
- 1 onion thinly sliced, medium
- 4 ounces green curry paste (115g)
- 5 cups mixed vegetables (such as broccoli, carrots, zucchini, bamboo shoots and/or red bell peppers)
- 13.5 ounces coconut milk (about 1 2/3 cups)
- 1 ½ cups chicken stock (355 ml)
- 5 kaffir lime leaves (lightly bruised, optional)
- 1 teaspoon Chili oil (or 1 red chili, de-seeded and chopped, optional)
- 2 tablespoons fish sauce
- 2 teaspoons sugar
- 1/4 cup basil leaves
- jasmine rice to serve, steamed
- cilantro (to garnish, optional)
Instructions
- Heat a large skillet over medium high heat and add 2 tablespoons oil. Toss the chicken pieces in 1 tablespoon cornstarch and 1 tablespoon oil until well-combined. Sear the chicken pieces in the skillet until browned. Remove from the pan and set aside.
- If there are a lot of chicken bits stuck to your pan, deglaze with a ¼ cup of water. Then add the sliced onions to the skillet and cook until translucent. Add the curry paste and cook for 5 minutes.
- Add the vegetables and cook for 30 seconds. Add the coconut milk, chicken stock, lime leaves (if using), chili (if using), and the seared chicken pieces. Bring to a simmer and lower the heat. Cover and simmer for 10 minutes. After the curry has finished simmering, stir in the fish sauce, sugar, and basil. Serve with steamed rice.
Notes
- Nutrition information excludes accompanying jasmine rice.
- Use neutral oil like canola or vegetable oil for frying to avoid overpowering the curry flavor.
- Adjust chili or chili oil quantity to control the spice level.
- Kaffir lime leaves are optional but recommended for authentic aroma.
- Serve immediately with steamed jasmine rice for best texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 504 kcal
% Daily Value*
| Calories | 504kcal | 25% |
| Carbohydrates | 22g | 7% |
| Protein | 25g | 50% |
| Fat | 37g | 57% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 111mg | 37% |
| Sodium | 515mg | 21% |
| Potassium | 650mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 8135IU | 163% |
| Vitamin C | 14.7mg | 16% |
| Calcium | 74mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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