Thai Green Curry

An aromatic and subtly spicy green curry featuring tender chicken, creamy coconut milk, and fresh vegetables, served over fluffy jasmine rice with steamed green beans.

• Prep: 20 min
• Cook: 25 min
• Total: 45 min
• Servings: 4
• Cuisine: Thai
• Difficulty: Medium
• Cost: $4.30/serving

Dietary

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

Tags

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

Ingredients

• 1 cup jasmine rice
• 2 cup water
• 1 tablespoon olive oil
• 1.5 pound chicken thigh (boneless, skinless, cut into bite-sized pieces)
• 2 tablespoon green curry paste
• 13.5 ounce full-fat coconut milk
• 0.5 cup chicken broth
• 1 tablespoon fish sauce
• 1 teaspoon brown sugar
• 1 red bell pepper (sliced)
• 3 ounce baby spinach
• 0.25 cup fresh basil leaves
• 1 lime (1/2 juiced, 1/2 cut into wedges for serving)
• 0.25 cup fresh cilantro (chopped, for garnish)
• 0.5 pound green beans (trimmed)

Instructions

1. Combine **jasmine rice** and **water** in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed and rice is tender. Keep warm.
2. Heat 1 tablespoon **olive oil** in a large skillet or wok over medium-high heat. Add the cut **chicken thighs** and cook until browned on all sides, about 5-7 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 **full-fat coconut milk** and **chicken broth**. Stir well to combine, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
5. Return the **chicken** to the skillet. Add **fish sauce** and **brown sugar**, stir, and simmer for 5-7 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
6. Add **sliced red bell pepper** and **baby spinach** to the curry. Cook for another 3-4 minutes, until vegetables are tender-crisp. Stir in 1/4 cup **fresh basil leaves**.
7. While the curry simmers, steam the **green beans** until tender-crisp, about 5-7 minutes.
8. Squeeze the juice from 1/2 **lime** into the curry. Taste and adjust seasonings if needed.
9. Serve the **Thai green curry** over the **jasmine rice**, alongside the **steamed green beans**. Garnish with 1/4 cup chopped **fresh cilantro**, if desired, and serve with **lime wedges**.

Notes

To ensure a mild spice level, you can reduce the amount of green curry paste used, tasting as you go. For extra flavor, a squeeze of fresh lime juice right before serving really brightens the dish.

Nutrition (per serving)

• Calories: 571
• Protein: 31.9 g
• Carbohydrates: 50 g
• Fat: 27.8 g
• Fiber: 3.1 g
• Sodium: 1050 mg
• Saturated Fat: 16.8 g
• Sugar: 2.5 g
• Cholesterol: 75 mg