Coconut Green Curry with Chicken

A fragrant Thai green curry made with tender chicken, vibrant vegetables, and a rich coconut milk base, served with fluffy jasmine rice.

• Prep: 20 min
• Cook: 25 min
• Total: 45 min
• Servings: 1
• Cuisine: Thai
• Difficulty: Medium
• Cost: $6.36/serving

Dietary

• Halal
• Dairy-Free
• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• spicy
• one-pot

Ingredients

• 1 tablespoon olive oil
• 4 ounce chicken breast (boneless, skinless, thinly sliced)
• 1 tablespoon green curry paste
• 13.5 ounce coconut milk (full-fat)
• 0.5 cup chicken broth (halal)
• 0.5 tablespoon brown sugar
• 1 tablespoon fish sauce (halal certified)
• 0.5 red bell pepper (thinly sliced)
• 0.5 cup baby spinach
• 0.25 cup jasmine rice (uncooked)
• 0.5 cup water
• 2 tablespoon fresh cilantro (chopped)

Instructions

1. Cook jasmine rice: In a small saucepan, combine uncooked jasmine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes, or until water is absorbed and rice is tender. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
2. While rice cooks, heat olive oil in a medium pot or large skillet over medium heat. Add thinly sliced chicken breast and cook for 3-4 minutes until lightly browned. Remove chicken and set aside.
3. Add green curry paste to the pot and cook for 1 minute, stirring constantly, until fragrant.
4. Pour in coconut milk and halal chicken broth, stirring to combine with the curry paste. Bring to a gentle simmer. Stir in brown sugar and halal fish sauce.
5. Add thinly sliced red bell pepper and simmer for 3-5 minutes, until slightly tender-crisp. Return the cooked chicken to the curry.
6. Stir in baby spinach and cook just until wilted, about 1-2 minutes.
7. Serve the coconut green curry over the fluffy jasmine rice. Garnish with chopped fresh cilantro if desired.

Notes

Green curry paste can vary in spice level, so adjust to your preference. If you like more heat, you can add a pinch of red pepper flakes with the curry paste.

Nutrition (per serving)

• Calories: 1120
• Protein: 42.6 g
• Carbohydrates: 65.4 g
• Fat: 77.2 g
• Fiber: 9.3 g
• Sodium: 1450 mg
• Saturated Fat: 58.7 g
• Sugar: 18.5 g
• Cholesterol: 105 mg