Thai Green Chicken Curry
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 Servings
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Calories
543 kcal
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Course
Main Course
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Cuisine
Thai
Thai Green Chicken Curry
Description
Thai Green Chicken Curry highlights the use of green curry paste fried briefly in coconut oil to release its aromas before adding diced chicken thighs. The chicken simmers gently in coconut milk enriched with fish sauce, brown sugar, lime zest, lime juice, and white pepper, infusing the dish with complex sweet, salty, and tangy layers. Vegetables like zucchini and green beans are added midway, providing tender-crisp texture and freshness. Thai basil stirred in at the end lifts the flavor with its distinctive aromatic presence. Served atop steamed white rice, this curry offers both comfort and balance.
The curry paste is adjusted to taste, allowing mild to moderate heat levels. The cooking steps ensure the chicken remains juicy while the sauce thickens to coat the ingredients well. The lime zest and juice brighten the dish and complement the richness of the coconut milk. The use of Thai basil distinguishes this curry with its purple-green leaves and sweet-spicy flavor.
This dish pairs well with simple steamed rice to soak up the sauce. It can be prepared ahead by simmering the curry and vegetables, then reheated gently. Adjust seasoning with extra fish sauce, sugar, or lime juice before serving to suit personal preferences.
Ingredients
- 1 tablespoon coconut oil
- 2-3 tablespoons green curry paste suit to your tastes
- 4 chicken thighs diced into bite-size pieces
- 14 ounces coconut milk can
- 3 teaspoons fish sauce
- 3 teaspoons brown sugar
- 1 teaspoon lime zest
- 1 tablespoon lime juice
- 1/2 teaspoon white pepper
- 1 cup Thai basil
- 1 zucchini diced
- 10 green beans about 1 handful
- white rice for serving
Instructions
- Heat coconut oil in a large fry pan over medium-high heat
- Add green curry paste (PSA it will spit, be careful!) and fry off 1 minute.
- Add the chicken and cook for 3-4 minutes until it's just starting to cook and brown (it'll continue to cook as you cook the curry).
- Add coconut milk, fish sauce, sugar, lime zest, lime juice and white pepper. Reduce heat and simmer for 5 minutes.
- Next, add in the zucchini and green beans and cook a further 10 minutes until the chicken is cooked through. Taste, and adjust flavors according to preferences.
- Stir in Thai basil.
- Serve on top of white rice and with a wedge of lime.
Notes
- The nutritional information corresponds to four servings and does not include the rice served alongside.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 543 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 543kcal | 27% |
| Carbohydrates | 13g | 4% |
| Protein | 22g | 44% |
| Fat | 47g | 72% |
| Saturated Fat | 29g | 145% |
| Cholesterol | 111mg | 37% |
| Sodium | 461mg | 19% |
| Potassium | 680mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 1780IU | 36% |
| Vitamin C | 16.1mg | 18% |
| Calcium | 59mg | 6% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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