Thai Green Curry

Name: Thai Green Curry
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 servings
Ingredients: 1 1/2 lb raw chicken breast, sliced thinly; 2 medium zucchini, trimmed and sliced; 1/2 lb French green beans, trimmed and cut into 1-2" pieces; 1 .5 oz can full fat coconut milk; 1/2 cup light coconut milk; 1 cup Swanson Chicken Cooking Stock; 6 tbsp Mae Ploy Green Curry Paste; 2 limes, juiced; 3 cloves garlic, minced; 1 1/2 tbsp olive oil; 1 1/2 tbsp coconut sugar; 1 tbsp fresh grated ginger; 1 bunch Thai basil, leaves roughly chopped; 6 kaffir lime leaves*; Optional: 1/2 tbsp fish sauce*

User Reviews

5.0

6 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
55 mins
Servings
6 servings
Calories
326 kcal
Course
Main Course
Cuisine
Asian, Thai

Thai Green Curry

Iris Warren

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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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Ingredients

Servings

1 1/2 lb raw chicken breast, sliced thinly
2 medium zucchini, trimmed and sliced (480 grams)
1/2 lb French green beans, trimmed and cut into 1-2" pieces
1 .5 oz can full fat coconut milk
1/2 cup light coconut milk (4 fl oz)
1 cup Swanson Chicken Cooking Stock (8 fl oz)
6 tbsp Mae Ploy Green Curry Paste (90 grams)
2 limes, juiced
3 cloves garlic, minced (12 grams)
1 1/2 tbsp olive oil
1 1/2 tbsp coconut sugar (22 grams)
1 tbsp fresh grated ginger
1 bunch Thai basil, leaves roughly chopped (about 8-10 basil leaves)
6 kaffir lime leaves* (see notes below)
Optional: 1/2 tbsp fish sauce* (see notes below)

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Instructions

Heat olive oil in a large skillet over medium high heat. Once the oil is shimmery, add garlic, ginger, and curry paste. Break the curry apart with a wooden spoon and cook for 2-3 minutes until very fragrant (try not to breathe in the fumes from the cooking curry - it'll clear you out!).
Add coconut milk and chicken broth, scraping any browned bits from the bottom of the skillet. Whisk the curry mixture into the liquid until well incorporated. Now add coconut sugar, kaffir lime leaves (see notes below), and optional fish sauce (see notes below).
Lower the heat to medium (about a 4 out of 10), then add the chicken. Stir to ensure the chicken is covered in the curry sauce. Cover and cook for 5 minutes.
Add the green beans and zucchini, stir, and cover again and cook for another 5 minutes. Remove from heat and stir in basil and lime juice. Allow to rest for 5-10 minutes to finish cooking the veggies. (If you keep cooking them on the heat, they will overcook as they sit in the hot curry sauce.)
Serve over rice, as desired.

Notes

Kaffir lime leaves: If you can't find kaffir lime leaves, try one of these methods instead:

Chop a stalk of lemongrass into 2-3" pieces, score the stalks with a knife, and bend in either direction to help release their flavor. Add to your curry when you add the coconut milk. Be sure to fish out the pieces before serving. Finish the curry with a bit of extra lime juice to taste (1-2 tbsp). Add a bay leaf and the zest of 1 lime to the curry as soon as you add the coconut milk. Be sure to remove the bay leaf before serving.
Chop a stalk of lemongrass into 2-3" pieces, score the stalks with a knife, and bend in either direction to help release their flavor. Add to your curry when you add the coconut milk. Be sure to fish out the pieces before serving. Finish the curry with a bit of extra lime juice to taste (1-2 tbsp).
Add a bay leaf and the zest of 1 lime to the curry as soon as you add the coconut milk. Be sure to remove the bay leaf before serving.
Fish sauce: I didn't use any extra fish sauce in my curry because the brand of green curry paste I used was already pretty flavorful (and salty). Depending on the brand of green curry paste you use, you may need the extra flavor from the fish sauce.