Coconut Green Curry

A fragrant and creamy Thai green curry made with tender chicken, vibrant vegetables, and rich coconut milk, served over fluffy jasmine rice for an authentic and satisfying meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 7
• Cuisine: Thai
• Difficulty: Easy
• Cost: $2.07/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein

Tags

• stir-fry
• quick
• healthy
• spicy
• savory
• rich

Ingredients

• 1 tablespoon vegetable oil
• 1.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 0.5 cup yellow onion (diced)
• 2 clove garlic (minced)
• 2 tablespoon green curry paste
• 1 can coconut milk (full-fat)
• 0.5 cup chicken broth
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1.5 cup fresh green beans (trimmed)
• 0.25 teaspoon salt
• 2 cup instant jasmine rice
• 2 cup water

Instructions

1. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the 1 1/2 pounds chicken breast pieces and cook for 3-4 minutes until lightly browned.
2. Add 1/2 cup diced yellow onion and 2 cloves minced garlic to the skillet and cook for 2 minutes until fragrant.
3. Stir in 2 tablespoons green curry paste and cook for 1 minute until aromatic.
4. Pour in 1 can full-fat coconut milk, 1/2 cup chicken broth, 1 tablespoon fish sauce, and 1 teaspoon sugar. Bring to a simmer.
5. Add the 1 1/2 cups fresh green beans and 1/4 teaspoon salt. Reduce heat to medium-low and simmer for 5-7 minutes, until the chicken is cooked through and the green beans are tender-crisp.
6. While the curry simmers, prepare 2 cups instant jasmine rice according to package directions using 2 cups water.
7. Serve the coconut green curry over the prepared jasmine rice.

Nutrition (per serving)

• Calories: 322
• Protein: 25.7 g
• Carbohydrates: 25.4 g
• Fat: 13.3 g
• Fiber: 1.7 g
• Sodium: 512 mg
• Saturated Fat: 8 g
• Sugar: 2.6 g
• Cholesterol: 69 mg