Thai Green Curry Chicken with Coconut Rice

A fragrant and creamy green curry with tender chicken and crisp vegetables, served with aromatic coconut rice for a truly authentic and satisfying Thai meal.

• Prep: 20 min
• Cook: 30 min
• Total: 50 min
• Servings: 4
• Cuisine: Thai
• Difficulty: Medium
• Cost: $4.13/serving

Dietary

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

Tags

• spicy

Ingredients

• 1.5 cup jasmine rice (uncooked)
• 1 can coconut milk (full-fat, 13.5 ounce)
• 1 tablespoon vegetable oil
• 1.25 pound chicken breast (cut into 1-inch pieces)
• 2 tablespoon green curry paste
• 1 tablespoon fresh ginger (grated)
• 2 clove garlic (minced)
• 1 red bell pepper (thinly sliced)
• 1 cup snow peas
• 0.5 cup chicken broth
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 2 tablespoon lime juice (fresh)
• 0.5 teaspoon kosher salt
• 2 tablespoon fresh cilantro (chopped, for garnish)

Instructions

1. For the coconut rice: In a medium saucepan, combine the uncooked jasmine rice with 1 cup of the full-fat coconut milk and 1/2 teaspoon of kosher salt. Add enough water to reach the 2-cup mark for liquid. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until liquid is absorbed and rice is tender. Fluff with a fork and set aside.
2. While the rice cooks, heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken breast pieces and cook until lightly browned, about 5-7 minutes. Remove chicken from skillet and set aside.
3. To the same skillet, add the green curry paste, grated fresh ginger, and minced garlic. Sauté for 1-2 minutes until fragrant. Be careful not to burn the paste.
4. Pour in the remaining full-fat coconut milk and chicken broth, stirring well to combine with the curry paste. Bring to a gentle simmer. Add the thinly sliced red bell pepper and snow peas. Simmer for 5 minutes until vegetables are tender-crisp.
5. Return the cooked chicken to the skillet. Stir in the fish sauce, brown sugar, and fresh lime juice. Cook for another 2-3 minutes, ensuring the chicken is heated through and flavors are well combined.
6. Serve the Thai green curry hot over the coconut rice, garnished with chopped fresh cilantro if desired.

Notes

If you prefer a milder curry, start with 1 tablespoon of green curry paste and add more to taste. Store any leftovers in an airtight container for up to 3 days.

Nutrition (per serving)

• Calories: 710
• Protein: 52.8 g
• Carbohydrates: 54.3 g
• Fat: 33.7 g
• Fiber: 6.8 g
• Sodium: 1280 mg
• Saturated Fat: 25.1 g
• Sugar: 10.9 g
• Cholesterol: 135 mg