Green Chicken Curry
Dive into the vibrant flavors of Thailand with this creamy and aromatic Green Chicken Curry. This quick and easy recipe features tender chicken breast simmered in a luscious green curry paste-infused coconut milk, perfectly balanced with the briny depth of fish sauce and a touch of sweetness from brown sugar. Packed with colorful vegetables like Thai eggplants, bamboo shoots, and red bell peppers, and garnished with fresh basil and lime leaves for a fragrant finish, this dish delivers authentic Thai essence in every bite. Served alongside fluffy jasmine rice, it’s a satisfying, one-pot meal that’s perfect for busy weeknights yet flavorful enough to impress guests. Ready in just 45 minutes and serving 4, this Thai green chicken curry recipe is a must-try for lovers of bold and comforting Asian cuisine.
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 3 tablespoons Green curry paste
- 400 milliliters Coconut milk
- 2 tablespoons Fish sauce
- 1 tablespoon Brown sugar
- 200 grams Bamboo shoots (canned)
- 3 Thai eggplants (quartered)
- 1 Red bell pepper (sliced)
- 1 handful Fresh basil leaves
- 3 Lime leaves (torn)
- 2 tablespoons Vegetable oil
- 300 grams Jasmine rice
- 600 milliliters Water
Instructions
Start by washing the jasmine rice under cold running water until the water runs clear.
In a medium saucepan, add the rice and water. Bring to a boil, then reduce heat to low, cover, and let simmer until all the water is absorbed, about 15-18 minutes.
While the rice is cooking, heat the vegetable oil in a large pan over medium heat.
Add the green curry paste and fry it gently for 2-3 minutes until fragrant.
Slice the chicken breast into bite-sized pieces and add them to the pan, stirring to coat in the curry paste.
Pour in the coconut milk, then add the fish sauce and brown sugar. Stir everything to combine.
Add the bamboo shoots, quartered Thai eggplants, and sliced red bell pepper to the curry.
Reduce the heat to a simmer, cover, and let it cook for about 15 minutes, or until the chicken is cooked through and the vegetables are tender.
Stir in the fresh basil leaves and torn lime leaves, then taste and adjust the seasoning if necessary.
Serve the green chicken curry hot, accompanied by the prepared jasmine rice.
Nutrition Facts
Calories |
1777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.3 g | 63% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 19.3 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 5160 mg | 224% | |
| Total Carbohydrate | 179.4 g | 65% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 55.8 g | ||
| Protein | 159.9 g | 320% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 281 mg | 22% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 4156 mg | 88% | |
*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.
