Description
A creamy and aromatic Thai Green Curry made with tender chicken, vibrant vegetables, and a rich coconut sauce, perfectly balanced with savory and slightly sweet flavors. Served over fluffy jasmine rice for a comforting and satisfying meal.
Ingredients
Scale
- 1 pound boneless skinless chicken thighs, cut into bite sized pieces
- 3 tablespoons green curry paste
- 1 can (13.5 ounces) full fat coconut milk
- 1 cup chicken broth
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 medium red bell pepper, sliced
- 1 medium zucchini, sliced into half moons
- 1 handful fresh basil leaves
- 1 tablespoon vegetable oil
- 2 cups cooked jasmine rice, for serving
Instructions
- Heat a large skillet or wok over medium heat for about 1 minute.
- Add vegetable oil and stir in the green curry paste. Cook for 1 to 2 minutes until fragrant.
- Add the chicken pieces and stir to coat them evenly in the curry paste.
- Pour in the coconut milk and chicken broth. Stir well to combine.
- Bring to a gentle simmer and cook for 15 to 20 minutes until the chicken is fully cooked and tender.
- Add the sliced red bell pepper and zucchini halfway through cooking so they soften but retain slight texture.
- Stir in fish sauce and brown sugar. Taste and adjust seasoning if needed.
- Add fresh basil leaves at the end and stir gently.
- Serve hot over cooked jasmine rice.
Notes
- Sautéing the curry paste first enhances its aroma and depth of flavor.
- Keep the curry at a gentle simmer to prevent the coconut milk from separating.
- The flavors deepen after resting, making leftovers even more delicious the next day.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 95mg