Green Curry with Chicken and Peanuts
Experience the perfect balance of bold, creamy, and savory flavors with this Green Curry with Chicken and Peanuts recipe! Infused with the fragrant heat of green curry paste, tender chicken, and vibrant veggies like eggplant, red bell pepper, and green beans, this Thai-inspired dish is elevated by the creaminess of coconut milk and the crunch of roasted peanuts. A hint of lime juice and fresh basil adds a refreshing brightness, while jasmine rice makes the ideal fluffy companion to soak up every flavorful bite. Ready in just 45 minutes, this crowd-pleasing dish delivers a restaurant-quality meal at home, making it perfect for cozy family dinners or an impressive weeknight treat.
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 3 tablespoons Green curry paste
- 400 milliliters Coconut milk
- 250 milliliters Chicken stock
- 1 tablespoon Fish sauce
- 1 teaspoon Brown sugar
- 1 tablespoon Lime juice
- 2 tablespoons Vegetable oil
- 2 pieces Eggplant (small)
- 1 piece Red bell pepper
- 150 grams Green beans
- 10 pieces Fresh basil leaves
- 50 grams Roasted peanuts
- 300 grams Jasmine rice (for serving)
- 600 milliliters Water (for rice)
Instructions
Start by preparing the jasmine rice. Rinse the rice under cold water until the water runs clear. Add 600 milliliters of water to a pot, bring it to a boil, then reduce the heat to low and cover. Simmer for around 15-20 minutes or until the rice is tender and water is absorbed. Set aside, covered, to keep warm.
While the rice is cooking, prep the vegetables. Cut the small eggplants into bite-sized pieces, slice the red bell pepper into thin strips, and trim the ends off the green beans.
Thinly slice the chicken breast into bite-sized strips and set aside.
Heat the vegetable oil in a large, deep skillet or wok over medium heat. Add the green curry paste and stir-fry for 1-2 minutes until fragrant.
Pour in the coconut milk and chicken stock, stirring until the curry paste is fully blended. Bring the mixture to a gentle boil.
Add the chicken strips to the skillet. Reduce the heat to medium-low and simmer for about 5 minutes, stirring occasionally, until the chicken is partially cooked.
Add the eggplant, red bell pepper, and green beans to the skillet. Simmer for another 10 minutes until the vegetables are tender and the chicken is fully cooked.
Stir in the fish sauce, brown sugar, and lime juice. Taste and adjust seasoning as needed.
Add the fresh basil leaves and roasted peanuts to the curry. Stir gently and simmer for 1 minute to incorporate the flavors.
Divide the cooked jasmine rice into serving bowls and ladle the green curry on top. Garnish with extra basil leaves and peanuts, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
2109 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.8 g | 100% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 27.1 g | ||
| Cholesterol | 445 mg | 148% | |
| Sodium | 4152 mg | 181% | |
| Total Carbohydrate | 182.8 g | 66% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 52.1 g | ||
| Protein | 180.5 g | 361% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 303 mg | 23% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 3460 mg | 74% | |
*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.
