Creamy Thai Coconut Curry with Jasmine Rice

A fragrant and rich Thai green curry with tender chicken and crisp vegetables, simmered in a creamy coconut milk base and served with aromatic jasmine rice.

• Prep: 20 min
• Cook: 30 min
• Total: 50 min
• Servings: 4
• Cuisine: Thai
• Difficulty: Medium
• Cost: $5.71/serving

Dietary

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

Tags

• comfort food
• spicy

Ingredients

• 1 tablespoon coconut oil
• 1.5 pound chicken thighs (boneless, skinless, cut into 1-inch pieces)
• 4 ounce green curry paste
• 1 can full-fat coconut milk
• 1 cup chicken broth
• 1 red bell pepper (thinly sliced)
• 1 green bell pepper (thinly sliced)
• 1 cup snap peas (trimmed)
• 2 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 teaspoon brown sugar
• 1 cup jasmine rice (uncooked)
• 1.75 cup water
• 0.25 cup fresh basil leaves (torn)

Instructions

1. Cook the jasmine rice according to package directions. Typically, combine 1 cup rice with 1 3/4 cups water in a saucepan, bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Let stand, covered, for 5 minutes before fluffing.
2. While rice cooks, heat coconut oil in a large pot or Dutch oven over medium heat. Add the chicken thigh pieces and cook until lightly browned, about 5-7 minutes. Remove chicken and set aside.
3. In the same pot, add the green curry paste and cook for 1 minute, stirring constantly, until fragrant. This helps to deepen the flavor.
4. Stir in the full-fat coconut milk and chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a gentle simmer.
5. Return the chicken to the pot. Add the thinly sliced red bell pepper, green bell pepper, and snap peas. Simmer for 8-10 minutes, or until vegetables are tender-crisp and chicken is cooked through.
6. Stir in the fish sauce, lime juice, and brown sugar. Taste and adjust seasoning if needed. Serve the curry hot over jasmine rice, garnished with fresh basil leaves.

Notes

For a spicier curry, you can add a pinch of red pepper flakes with the green curry paste. Leftovers are often even more flavorful the next day!

Nutrition (per serving)

• Calories: 710
• Protein: 54.1 g
• Carbohydrates: 53.6 g
• Fat: 32.5 g
• Fiber: 5.1 g
• Sodium: 1380 mg
• Saturated Fat: 21 g
• Sugar: 7.8 g
• Cholesterol: 180 mg