Coconut Green Curry

Tender chicken and crisp vegetables simmered in a fragrant green curry coconut milk sauce, served over fluffy jasmine rice for a quick, exotic meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Thai
• Difficulty: Easy
• Cost: $3.73/serving

Dietary

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

Tags

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

Ingredients

• 1 tablespoon vegetable oil
• 1 pound chicken breast (cut into 1-inch pieces)
• 2 tablespoon green curry paste
• 1 can coconut milk (full-fat)
• 0.5 cup chicken broth (low sodium)
• 1 red bell pepper (thinly sliced)
• 1 cup snap peas
• 1 tablespoon fish sauce
• 1 teaspoon light brown sugar
• 2 cup jasmine rice (cooked (from 1 cup uncooked rice))
• 0.25 cup fresh cilantro (chopped, for garnish)

Instructions

1. Cook 1 cup uncooked jasmine rice according to package directions. Keep warm.
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken pieces and cook until lightly browned, about 3-4 minutes. Remove chicken from the skillet and set aside.
3. Add green curry paste to the skillet and cook for 1 minute, stirring constantly, until fragrant.
4. Pour in coconut milk and chicken broth, stirring to combine with the curry paste. Bring to a simmer.
5. Return chicken to the skillet. Add sliced red bell pepper and snap peas. Cook for 5-7 minutes, until chicken is cooked through and vegetables are tender-crisp.
6. Stir in fish sauce and light brown sugar. Taste and adjust seasonings if needed.
7. Serve Coconut Green Curry immediately over the cooked jasmine rice, garnished with fresh cilantro if desired.

Notes

Adjust the amount of green curry paste to control the spice level. You can also use other quick-cooking vegetables like broccoli florets or sliced mushrooms.

Nutrition (per serving)

• Calories: 495
• Protein: 33.2 g
• Carbohydrates: 44.1 g
• Fat: 21.5 g
• Fiber: 5.8 g
• Sodium: 1250 mg
• Saturated Fat: 15.1 g
• Sugar: 9.2 g
• Cholesterol: 75 mg