High Protein Green Curry with Chicken
Elevate your weeknight dinner with this vibrant and nutritious High Protein Green Curry with Chicken—a flavorful twist on the classic Thai dish. Packed with lean chicken breast, protein-rich veggies like broccoli, snap peas, and spinach, and simmered in a creamy coconut milk and green curry paste sauce, this recipe delivers bold flavors and a robust nutritional profile. Aromatic ginger, garlic, and basil leaves enhance the depth of each bite, while a splash of lime adds a refreshing zing to the dish. Ready in just 45 minutes, this curry is perfect for anyone seeking a healthy, high-protein meal that doesn’t skimp on taste. Serve it over steamed rice or quinoa for a complete, satisfying experience. Keywords: high-protein curry, green curry chicken, healthy Thai recipes, quick dinner ideas, coconut milk curry recipe.
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 3 tablespoons Green curry paste
- 400 milliliters Coconut milk
- 150 grams Broccoli florets
- 100 grams Snap peas
- 100 grams Baby spinach
- 1 medium Red bell pepper
- 1 medium Onion
- 3 units Garlic cloves
- 1 inch Ginger
- 2 tablespoons Olive oil
- 1 tablespoon Fish sauce
- 1 tablespoon Soy sauce
- 10 leaves Basil leaves
- 1 unit Lime
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Dice the chicken breast into 1-inch cubes and set aside.
Slice the red bell pepper and onion thinly. Mince the garlic and ginger.
Heat the olive oil in a large skillet over medium-high heat.
Add the sliced onion, garlic, and ginger to the skillet. Sauté until fragrant, about 2 minutes.
Add the green curry paste to the skillet and stir to combine with the sautéed aromatics, cooking for an additional 1 minute.
Add the diced chicken to the skillet, stirring to coat with the curry paste mixture. Cook until the chicken is lightly browned on the outside but not fully cooked through, about 5 minutes.
Pour in the coconut milk, stir well, and bring the mixture to a gentle simmer.
Add the broccoli florets and snap peas to the skillet. Cover and let it simmer for 5 minutes.
Add the sliced red bell pepper and baby spinach, stirring to mix the vegetables with the curry sauce.
Add the fish sauce, soy sauce, salt, and black pepper. Stir to combine and continue cooking until the vegetables are tender and the chicken is fully cooked, about 5 more minutes.
Remove the skillet from heat. Stir in the basil leaves and squeeze the juice of the lime over the curry, stirring to mix.
Serve the curry hot, garnished with additional basil leaves if desired. Enjoy your high-protein green curry with steamed rice or quinoa.
Nutrition Facts
Calories |
1450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 6929 mg | 301% | |
| Total Carbohydrate | 98.7 g | 36% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 48.8 g | ||
| Protein | 158.5 g | 317% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 427 mg | 33% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2706 mg | 58% | |
*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.
