High Protein Thai Chicken Green Curry
Indulge in the vibrant flavors of this High Protein Thai Chicken Green Curry, a nutrient-packed dish that’s perfect for health-conscious food lovers. Combining tender chicken breast with a medley of fresh, colorful vegetables like broccoli, red bell pepper, zucchini, and snow peas, this recipe is a feast for both the eyes and the palate. Simmered in a fragrant green curry paste blended with light coconut milk and chicken stock, the dish strikes the perfect balance between creamy and spicy notes while keeping it light and wholesome. Infused with garlic, fresh ginger, lime juice, and aromatic basil leaves, each bite bursts with authentic Thai-inspired flavors. Ideal for busy weeknights, this quick and easy recipe takes just 45 minutes and can be served over jasmine rice for a comforting yet protein-rich meal. Whether you’re craving a high-protein fix or simply looking to spice up your dinner routine, this Thai Green Curry will surely satisfy!
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 3 tablespoons Green curry paste
- 400 ml Coconut milk (light)
- 200 ml Chicken stock
- 150 grams Broccoli florets
- 1 medium Red bell pepper
- 1 medium Zucchini
- 100 grams Snow peas
- 10 grams Fresh basil leaves
- 2 teaspoons Fish sauce (optional for extra umami)
- 2 tablespoons Olive oil
- 3 cloves Garlic
- 1 tablespoon Fresh ginger
- 1 tablespoon Lime juice
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cups Cooked jasmine rice (optional, for serving)
Instructions
Cut the chicken breast into bite-sized pieces and season with salt and black pepper. Set aside.
Prepare the vegetables by chopping the broccoli into florets, slicing the red bell pepper and zucchini into thin strips, and trimming the snow peas.
Peel and mince the garlic and grate the ginger. Set them aside.
Heat the olive oil in a large skillet or wok over medium heat.
Add the garlic and ginger, and sauté for 1-2 minutes until fragrant.
Add the chicken pieces to the skillet and cook for 3-4 minutes until lightly browned but not fully cooked through.
Stir in the green curry paste and cook for 1 minute to release its flavors.
Pour in the coconut milk and chicken stock, and stir well to combine.
Increase the heat to medium-high and bring the curry to a gentle simmer.
Add the broccoli, red bell pepper, zucchini, and snow peas to the skillet. Stir to coat the vegetables in the curry sauce.
Let the curry simmer for 8-10 minutes until the chicken is fully cooked and the vegetables are tender but still crisp.
Stir in the fish sauce (if using), lime juice, and fresh basil leaves.
Taste and adjust seasoning if necessary.
Serve the curry hot over a bowl of freshly cooked jasmine rice (optional) for a complete meal.
Nutrition Facts
Calories |
2861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.3 g | 93% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 442 mg | 147% | |
| Sodium | 6709 mg | 292% | |
| Total Carbohydrate | 362.1 g | 132% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 31.8 g | ||
| Protein | 193.4 g | 387% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 475 mg | 37% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 3192 mg | 68% | |
*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.
