Thai
Thai Green Curry with Chicken and Vegetables
A rich and aromatic Thai green curry featuring tender chicken and a medley of vibrant vegetables, simmered to perfection in a creamy coconut sauce and served over jasmine rice.
Total Time50 minutes
Servings4
Difficulty
hard
Cost
Medium
Nutrition (per serving)
0
Calories
38
Protein
70
Carbs
25
Fat
8
Fiber
0g
Sodium
Ingredients
- 2 tablespoons green curry paste
- 1 can (400 ml) coconut milk
- 500g chicken breast, sliced thin
- 1 cup eggplant, diced
- 1 cup bell peppers, sliced
- 1 cup zucchini, sliced
- 1 cup bamboo shoots, drained
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 tablespoon lime juice
- 1 cup fresh basil leaves
- 2 cups jasmine rice
- 2-3 kaffir lime leaves (optional)
- 1 tablespoon vegetable oil
- Salt, to taste
Instructions
- 1In a pot, bring 2 cups of water to a boil. Add the jasmine rice and a pinch of salt. Cover and reduce heat to low. Cook for 15-20 minutes until rice is fluffy and water is absorbed. Set aside.
- 2Heat oil in a large pan over medium heat. Add the green curry paste and sauté for 1-2 minutes until fragrant.
- 3Pour in the coconut milk and stir to combine with the curry paste. Bring to a gentle simmer.
- 4Add the sliced chicken and cook for about 5-7 minutes until it’s no longer pink.
- 5Stir in the eggplant, zucchini, bell peppers, and bamboo shoots. Cook for another 5-10 minutes until vegetables are tender.
- 6Add fish sauce, sugar, lime juice, and kaffir lime leaves if using. Stir well to combine.
- 7Remove from heat and fold in fresh basil leaves. Adjust seasoning with salt as needed.
- 8Serve the green curry hot over jasmine rice.
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