Green Curry with Chicken
Indulge in the vibrant flavors of Thailand with this Green Curry with Chicken, a classic dish that combines tender chicken thighs, creamy coconut milk, and aromatic green curry paste for an irresistible taste experience. This recipe is further elevated with fresh vegetables like eggplant, red bell pepper, and bamboo shoots, and infused with authentic ingredients like Thai basil, kaffir lime leaves, and palm sugar, creating a perfect balance of spicy, savory, and sweet. Simmered to perfection, this hearty curry pairs impeccably with fragrant jasmine rice, making it a comforting yet exotic meal bursting with rich, bold flavors. Quick to prepare in under an hour, this dish is ideal for weeknight dinners or entertaining guests with a taste of Southeast Asia.
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Recipe Information
Ingredients
- 1 lb boneless chicken thighs
- 2 cups coconut milk
- 3 tablespoons green curry paste
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar
- 2 small eggplant
- 1 medium red bell pepper
- 1 cup bamboo shoots
- 0.5 cup Thai basil leaves
- 2 tablespoons vegetable oil
- 4 kaffir lime leaves
- 1 fresh lime
- 1.5 cups jasmine rice
- 3 cups water
- 0.5 teaspoon salt
Instructions
Rinse the jasmine rice under cold water until the water runs clear. Place the rice and 3 cups of water in a medium saucepan with 0.5 teaspoon of salt. Bring to a boil, reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for another 10 minutes.
While the rice is cooking, slice the chicken thighs into bite-sized pieces. Cut the eggplants into bite-sized wedges and slice the red bell pepper into thin strips.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium heat. Add the green curry paste and stir-fry for 1-2 minutes until fragrant.
Add the chicken pieces to the skillet and stir well, coating the chicken in the curry paste. Cook for about 2-3 minutes until the chicken is no longer visibly pink.
Pour in the coconut milk and bring to a simmer. Add the fish sauce, palm sugar, kaffir lime leaves, and bamboo shoots. Stir well to combine.
Add the eggplant and bell pepper to the skillet. Simmer for about 10-15 minutes or until the chicken is fully cooked and the vegetables are tender.
Stir in the Thai basil leaves and squeeze the juice of one lime over the curry. Simmer for another 1-2 minutes.
Serve the green curry hot over jasmine rice, garnished with additional Thai basil leaves if desired.
Nutrition Facts
Calories |
540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.1 g | 28% | |
| Saturated Fat | 5.3 g | 27% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1333 mg | 58% | |
| Total Carbohydrate | 51.1 g | 19% | |
| Dietary Fiber | 6.9 g | 24% | |
| Total Sugars | 19.1 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 136 mg | 10% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 963 mg | 20% | |
*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.
