Thai Chicken Green Curry
Transport your taste buds to the vibrant streets of Thailand with this Thai Chicken Green Curry recipe, a rich and aromatic dish that's perfect for a comforting yet exotic meal. Featuring tender strips of chicken breast simmered in a creamy coconut milk base infused with aromatic green curry paste, kaffir lime leaves, and a hint of palm sugar for subtle sweetness, this curry is bursting with bold flavors. Fresh Thai eggplants, bamboo shoots, and fragrant basil leaves add authentic texture and freshness, while a garnish of red chili peppers enhances its visual appeal. Ready in just under an hour, this hearty and satisfying green curry pairs beautifully with steamed jasmine rice, making it the ultimate showcase of traditional Thai cuisine. Perfect for weeknight dinners or special gatherings, this dish is a must-try for lovers of spicy and savory flavors!
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 400 ml Coconut milk
- 3 tablespoons Green curry paste
- 150 grams Thai eggplants
- 100 grams Bamboo shoots
- 2 whole Red chili peppers
- 4 leaves Kaffir lime leaves
- 2 tablespoons Fish sauce
- 1 tablespoon Palm sugar
- 10 leaves Fresh basil leaves
- 2 tablespoons Vegetable oil
Instructions
Slice the chicken breast into thin strips and set aside.
Wash the Thai eggplants and cut them into quarters.
Slice the red chili peppers into thin rounds and set aside for garnish.
Heat the vegetable oil in a large saucepan over medium heat.
Add the green curry paste to the saucepan and stir-fry for 1-2 minutes until fragrant.
Slowly pour in half of the coconut milk, stirring constantly, and let the mixture come to a gentle boil.
Add the sliced chicken into the saucepan and cook until the chicken turns white, about 5-6 minutes.
Stir in the remaining coconut milk, Thai eggplants, bamboo shoots, and continue to cook for another 5 minutes.
Tear the kaffir lime leaves and add them to the saucepan along with the fish sauce and palm sugar. Stir well to dissolve the sugar.
Reduce heat to low, cover, and let the curry simmer for 10 minutes, allowing the flavors to meld together.
Add fresh basil leaves and gently stir them into the curry just before serving.
Transfer the curry to a serving bowl, garnish with sliced red chili peppers, and additional fresh basil leaves if desired.
Serve hot with steamed jasmine rice.
Nutrition Facts
Calories |
1300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 20.2 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 5144 mg | 224% | |
| Total Carbohydrate | 71.0 g | 26% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 51.2 g | ||
| Protein | 147.1 g | 294% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 179 mg | 14% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 2377 mg | 51% | |
*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.
