Green Curry Chicken
Savor the irresistible flavors of Thailand with this Green Curry Chicken, a vibrant and aromatic dish that’s perfect for a weeknight dinner or special gathering. Made with tender, bite-sized pieces of boneless chicken thighs simmered in a rich, creamy coconut milk broth infused with the bold flavors of green curry paste, kaffir lime leaves, and fish sauce, this recipe is a balance of spicy, sweet, and savory. Crisp vegetables like bamboo shoots, red bell pepper, and green peas add texture and color, while fresh Thai basil and a squeeze of lime brighten the dish to perfection. Ready in just 45 minutes, this delightful curry pairs beautifully with fluffy jasmine rice, making it a restaurant-quality meal you can enjoy in the comfort of your home. Whether you're a fan of Thai cuisine or new to its bold flavors, this Green Curry Chicken recipe is sure to impress!
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Recipe Information
Ingredients
- 1.5 pounds Boneless, skinless chicken thighs
- 14 ounces Coconut milk
- 3 tablespoons Green curry paste
- 2 tablespoons Vegetable oil
- 2 tablespoons Fish sauce
- 1 tablespoon Brown sugar
- 1 can (8 ounces) Bamboo shoots
- 4 leaves Kaffir lime leaves
- 0.5 cup Thai basil leaves
- 1 medium Red bell pepper, sliced
- 0.5 cup Green peas
- 1 whole Lime
- 0.5 teaspoon Salt
- 2 cups Jasmine rice, cooked
Instructions
Start by trimming any excess fat from the boneless, skinless chicken thighs. Cut the chicken into bite-sized pieces and set aside.
In a large skillet or wok, heat the vegetable oil over medium heat. Add the green curry paste and stir it constantly for about 2 minutes until fragrant.
Pour in the coconut milk, stirring well to combine with the curry paste, and bring it to a gentle simmer.
Add the chicken pieces to the skillet, ensuring they are well coated with the coconut milk and curry mixture. Allow the chicken to cook for 5-7 minutes until it is no longer pink in the center.
Stir in the fish sauce, brown sugar, and salt. Mix thoroughly to combine the flavors.
Add the bamboo shoots, kaffir lime leaves, red bell pepper, and green peas to the skillet. Stir and let the vegetables cook for another 5 minutes until they are tender but still crisp.
Remove the skillet from the heat and stir in the Thai basil leaves.
Squeeze the juice of one lime over the curry and give it a final stir.
Serve the green curry chicken immediately over jasmine rice, garnishing with additional Thai basil leaves if desired.
Nutrition Facts
Calories |
711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.5 g | 36% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 1213 mg | 53% | |
| Total Carbohydrate | 60.9 g | 22% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 14.8 g | ||
| Protein | 51.8 g | 104% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 126 mg | 10% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 879 mg | 19% | |
*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.
