Thai Green Curry
Embark on a flavorful journey to Thailand with this aromatic and creamy Thai Green Curry, a staple of Thai cuisine that beautifully balances bold spices and comforting textures. Made with tender slices of chicken, vibrant green curry paste, and the rich creaminess of coconut milk, this dish is layered with the authentic flavors of kaffir lime leaves, fish sauce, and brown sugar. A medley of fresh vegetables—baby corn, green beans, Thai eggplants, and green bell pepper—enhances the dish with bursts of color and texture, while fresh basil and a hint of red chili add a fragrant, zesty finish. With a cooking time of just 25 minutes, this savory curry is the perfect quick yet satisfying weeknight meal. Serve it alongside steamed jasmine rice for an irresistible plate that's sure to impress. Ideal for those craving the bold and authentic taste of Southeast Asia!
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 3 tablespoons green curry paste
- 500 grams chicken breast, sliced
- 400 milliliters coconut milk
- 200 milliliters chicken stock
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 4 kaffir lime leaves, torn
- 100 grams baby corn, chopped
- 100 grams green beans, trimmed
- 150 grams Thai eggplants, quartered
- 1 red chilli, sliced
- 20 grams fresh basil leaves
- 1 green bell pepper, sliced
- 2 cups jasmine rice, cooked for serving
Instructions
Heat the vegetable oil in a large saucepan over medium heat.
Add the green curry paste and cook for 1-2 minutes until fragrant.
Add the sliced chicken breast to the pan and stir-fry for about 5 minutes until the chicken is no longer pink.
Pour in the coconut milk and chicken stock and stir well to combine with the curry paste.
Add the fish sauce, brown sugar, and kaffir lime leaves. Stir to mix the flavors.
Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 10 minutes.
Add the chopped baby corn, trimmed green beans, and quartered Thai eggplants to the saucepan.
Allow to simmer for another 5 minutes or until the vegetables are tender.
Add the sliced red chilli, fresh basil leaves, and sliced green bell pepper. Stir through the curry.
Taste the curry and adjust the seasoning if needed.
Serve hot with cooked jasmine rice on the side.
Nutrition Facts
Calories |
2181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.7 g | 66% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 437 mg | 146% | |
| Sodium | 3945 mg | 172% | |
| Total Carbohydrate | 235.6 g | 86% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 55.9 g | ||
| Protein | 186.9 g | 374% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 314 mg | 24% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 3265 mg | 69% | |
*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.
