Easy Thai Green Curry Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 Servings
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Calories
630 kcal
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Course
Main Course
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Cuisine
Thai
Easy Thai Green Curry Recipe
Description
The Easy Thai Green Curry Recipe showcases thin strips of chicken breast coated lightly with flour and pan-cooked before being combined with a medley of vegetables such as carrots, snow peas, and green bell peppers. The sauce is created by sautéing green curry paste with aromatics like garlic, ginger, and green onions and then simmering with coconut milk, fish sauce, sugar, and lime juice for a flavorful blend.
The finish includes gently mixing in avocado chunks just before serving, adding a creamy and fresh contrast to the warm curry. The cooking process preserves the texture of the vegetables while allowing the chicken to remain tender. The overall flavor profile is both rich and balanced, with the citrus notes giving it brightness.
The recipe is versatile for serving with steamed rice or noodles and can be adjusted by varying the curry paste amount. The method involves layering flavors through sautéing spices and aromatics, then simmering the sauce to develop depth. The avocado is added last to maintain its texture without overcooking.
Ingredients
- 1 pound chicken breast boneless skinless, sliced thinly
- 1 tablespoon flour
- 1/4 cup canola oil divided
- 1 carrot peeled and thinly sliced into coins
- 1 cup snow peas
- 1 green bell pepper thinly sliced
- 2 tablespoons green curry paste
- 2 green onions minced, with tops
- 3 cloves garlic minced
- 2 teaspoons ginger minced, fresh
- 2 cups coconut milk
- 1 tablespoon fish sauce
- 2 tablespoons white sugar
- 1 lime juiced and zested
- 1 avocado cut into 1" chunks
Instructions
- Toss the chicken with the flour and add to a large skillet on medium heat with half the canola oil, cooking for 3-4 minutes until cooked through then remove the chicken from the pan and add in the remaining canola oil.
- Add the carrots, snow peas and green bell peppers and cook for 2-3 minutes.
- Remove the vegetables to the plate with the chicken.
- Add the curry paste, cooking and stirring for 30-45 seconds.
- Add in the green onions, garlic and ginger and keep stirring for another minute.
- Add the coconut milk, fish sauce, sugar, lime juice and lime zest then whisk to combine.
- Cook for an additional 5-7 minutes over medium heat.
- Turn off the heat, add the chicken back into the pan with the avocado chunks and stir together gently before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 630 kcal
% Daily Value*
| Calories | 630kcal | 32% |
| Carbohydrates | 24g | 8% |
| Protein | 29g | 58% |
| Fat | 49g | 75% |
| Saturated Fat | 24g | 120% |
| Cholesterol | 73mg | 24% |
| Sodium | 517mg | 22% |
| Potassium | 1117mg | 24% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 4275IU | 86% |
| Vitamin C | 54.4mg | 60% |
| Calcium | 75mg | 8% |
| Iron | 5.5mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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