Chicken Thai Green Curry
Savor the vibrant flavors of Thailand with this irresistible Chicken Thai Green Curry recipe, a perfect balance of creaminess, spice, and aromatic herbs. Featuring tender slices of chicken breast simmered in a rich coconut milk base infused with fragrant green curry paste, this dish gets an extra punch of freshness from lime leaves, Thai basil, and a hint of red chili. Generous portions of eggplant and green beans add hearty texture, making it a wholesome yet indulgent meal. With a simple 15-minute prep time and 25 minutes of cooking, this one-pan curry is an ideal choice for busy weeknights or a cozy dinner with friends. Serve it over steamed jasmine rice for an authentic Thai experience that bursts with bold, complex flavors in every bite.
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Recipe Information
Ingredients
- 500 grams Chicken breast, sliced thinly
- 400 ml Coconut milk
- 3 tablespoons Green curry paste
- 2 tablespoons Vegetable oil
- 2 tablespoons Fish sauce
- 1 tablespoon Brown sugar
- 3 Lime leaves, torn into pieces
- 20 grams Thai basil leaves
- 1 Red chili, sliced thinly
- 1 medium Eggplant, diced
- 150 grams Green beans, trimmed and cut in half
- 100 ml Water
- optional Cooked jasmine rice (for serving)
Instructions
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the green curry paste and sauté for 1-2 minutes, stirring frequently, until fragrant.
Pour in half of the coconut milk and stir until the curry paste is fully dissolved and the mixture starts to bubble.
Add the sliced chicken breast to the skillet and cook for 3-4 minutes, stirring occasionally, until no longer pink on the outside.
Stir in the fish sauce, brown sugar, and lime leaves. Mix well to combine the flavors.
Pour in the remaining coconut milk along with the water and bring to a gentle simmer.
Add the diced eggplant and green beans to the skillet. Simmer for 8-10 minutes, or until the vegetables are tender and the chicken is fully cooked.
Remove the skillet from heat and stir in the Thai basil leaves and sliced red chili.
Taste and adjust the seasoning if needed by adding more fish sauce or sugar.
Serve hot with cooked jasmine rice for a complete meal.
Nutrition Facts
Calories |
1546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 3762 mg | 164% | |
| Total Carbohydrate | 123.5 g | 45% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 51.8 g | ||
| Protein | 166.2 g | 332% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 284 mg | 22% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2975 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
