Thai Green Curry Chicken
Enjoy the bold and creamy flavors of Thailand with this easy recipe for Thai Green Curry Chicken. Perfectly tender chicken, fresh vegetables, and a rich coconut-based curry make this dish a crowd-pleaser.
Ingredients
- 2 tbsp green curry paste
- 1 can coconut milk 13.5 oz
- 1 lb chicken breast or thighs cut into bite-sized pieces
- 1 medium Asian eggplant sliced
- 1 red bell pepper sliced
- 1 tbsp fish sauce
- 1 tsp palm sugar or brown sugar
- 2 lime leaves or juice of one lime
- 1 tbsp vegetable oil
- 1/4 cup fresh Thai basil leaves
- cilantro and red chili for garnish optional
Instructions
- Cut chicken and vegetables into bite-sized pieces.
- Heat oil in a large pan. Add green curry paste and sauté until fragrant.
- Stir in coconut milk and bring to a simmer.
- Add chicken pieces and cook for 5 minutes. Add eggplant and bell peppers. Cook until tender.
- Stir in fish sauce, sugar, and lime leaves or juice. Adjust seasoning to taste.
- Serve over jasmine rice or noodles, garnish with basil, cilantro, and red chili.
Notes
Recipe Tips
- Make Ahead: You can prep and slice the chicken and vegetables ahead of time for quicker cooking.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
- Substitutions: Swap chicken with shrimp, tofu, or chickpeas for a different protein option. Use broccoli or snap peas as additional vegetables.
Serving Ideas
Serve this curry with:- Steamed jasmine rice or brown rice
- Rice noodles or vermicelli
- Thai-style cucumber salad
- Crispy spring rolls
Nutrition (Per Serving)
- Calories: 350
- Carbs: 12g (4%)
- Protein: 25g (50%)
- Fat: 23g (29%)