Green Thai Chicken Curry

Why make this recipe

Green Thai Chicken Curry is a delicious and creamy dish that brings the flavors of Thailand right to your kitchen. This recipe is quick, easy, and perfect for any weeknight dinner. The blend of coconut milk and green curry paste offers a unique taste that many enjoy. Plus, it’s a great way to incorporate fresh vegetables into your meal.

How to make Green Thai Chicken Curry

Ingredients:

• 1 lb chicken, cut into bite-sized pieces
• 1 can (14 oz) coconut milk
• 2-3 tablespoons green curry paste
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 cup chicken broth
• 1 cup bell peppers, sliced
• 1 cup zucchini, sliced
• Fresh basil leaves for garnish
• Jasmine rice for serving

Directions:

1. In a large skillet, heat some oil over medium heat.
2. Add the green curry paste and cook for 1 minute until fragrant.
3. Stir in the chicken pieces and cook until lightly browned.
4. Pour in the coconut milk, chicken broth, fish sauce, and brown sugar.
5. Bring to a simmer and add the bell peppers and zucchini.
6. Cook until the vegetables are tender and the chicken is fully cooked, about 10-15 minutes.
7. Serve hot over jasmine rice and garnish with fresh basil.

How to serve Green Thai Chicken Curry

Serve Green Thai Chicken Curry hot over a bed of fluffy jasmine rice. The rice helps absorb the rich flavors of the curry. You can top each serving with freshly torn basil leaves for extra fragrance and taste.

How to store Green Thai Chicken Curry

Store any leftovers in an airtight container in the refrigerator. It will last for up to 3 days. Reheat it gently on the stove or in the microwave before serving again.

Tips to make Green Thai Chicken Curry

• Adjust the amount of green curry paste to your desired spice level.
• Feel free to add other vegetables like carrots or snap peas for more texture.
• If you want a thicker curry, cook it a bit longer to reduce the liquid.

Variation

For a vegetarian option, substitute the chicken with tofu and use vegetable broth instead of chicken broth. This will still provide a great taste while keeping it plant-based.

FAQs

Can I use frozen chicken?
Yes, you can use frozen chicken, but make sure to thaw it fully before cooking for even results.

Can I make this curry ahead of time?
Absolutely! You can make it ahead of time and store it in the fridge. Just reheat it gently before serving.

What can I use instead of jasmine rice?
You can use any rice you like, such as basmati or brown rice. Quinoa is also a great option for a different twist!

Green Thai Chicken Curry

A delicious and creamy Thai dish featuring chicken, vegetables, and a blend of coconut milk and green curry paste, perfect for a quick weeknight dinner.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Thai

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb chicken, cut into bite-sized pieces
• 1 can (14 oz) coconut milk
• 2-3 tablespoons green curry paste Adjust for desired spice level
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 cup chicken broth
• 1 cup bell peppers, sliced
• 1 cup zucchini, sliced
• to taste Fresh basil leaves for garnish
• as needed Jasmine rice for serving Can substitute with basmati, brown rice, or quinoa

Method

 

Cooking

1. In a large skillet, heat some oil over medium heat.
2. Add the green curry paste and cook for 1 minute until fragrant.
3. Stir in the chicken pieces and cook until lightly browned.
4. Pour in the coconut milk, chicken broth, fish sauce, and brown sugar.
5. Bring to a simmer and add the bell peppers and zucchini.
6. Cook until the vegetables are tender and the chicken is fully cooked, about 10-15 minutes.

Serving

1. Serve hot over jasmine rice and garnish with fresh basil.

Notes

Store any leftovers in an airtight container for up to 3 days. Reheat gently before serving again. For a vegetarian option, substitute chicken with tofu and use vegetable broth.