Thai Green Curry

Aromatic and vibrant green curry with chicken and colorful vegetables, simmered in coconut milk and served with fluffy jasmine rice.

• Prep: 20 min
• Cook: 30 min
• Total: 50 min
• Servings: 5
• Cuisine: Thai
• Difficulty: Easy
• Cost: $4.25/serving

Dietary

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

Tags

• quick
• healthy
• spicy
• stir-fry

Ingredients

• 1 tablespoon coconut oil
• 1.5 pound chicken thigh (boneless, skinless, cut into 1-inch pieces)
• 3 tablespoon green curry paste
• 13.5 ounce full-fat coconut milk
• 1 cup chicken broth
• 1 tablespoon fish sauce
• 1 tablespoon light brown sugar
• 1 red bell pepper (medium, sliced)
• 1 cup snap peas
• 1 cup bamboo shoots (drained)
• 0.5 cup fresh basil leaves
• 1 lime (cut into wedges)
• 2 cup jasmine rice (uncooked)
• 3 cup water

Instructions

1. Cook jasmine rice: In a medium pot, combine 2 cups uncooked jasmine rice with 3 cups water. 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. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. While rice cooks, heat 1 tablespoon coconut oil in a large pot or Dutch oven over medium heat. Add chicken thighs and cook until lightly browned, about 5 minutes. Remove chicken and set aside.
3. Add green curry paste to the pot and cook, stirring constantly, for 1 minute until fragrant. Pour in full-fat coconut milk and chicken broth, stirring to combine. Bring to a gentle simmer.
4. Stir in fish sauce and light brown sugar. Return chicken to the pot. Add red bell pepper, snap peas, and bamboo shoots. Simmer for 8-10 minutes, or until chicken is cooked through and vegetables are tender-crisp.
5. Remove from heat and stir in fresh basil leaves. Serve hot over jasmine rice, garnished with lime wedges.

Notes

For a spicier curry, add a pinch of red pepper flakes with the curry paste.

Nutrition (per serving)

• Calories: 620
• Protein: 37.5 g
• Carbohydrates: 54.3 g
• Fat: 28.1 g
• Fiber: 4.8 g
• Sodium: 890 mg
• Saturated Fat: 21.2 g
• Sugar: 7.5 g
• Cholesterol: 105 mg