Description
Green Thai Chicken Coconut Curry is a vibrant and aromatic dish that brings the bold flavors of Thailand right to your kitchen. With its creamy coconut milk, fragrant green curry paste, and tender chicken, this curry is both easy to make and delightful to taste. Perfect for weeknight dinners or special occasions, it’s a comforting meal that will leave everyone asking for seconds.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp green curry paste
- 1 cup fresh basil leaves
- 2 bell peppers, sliced
- 1 medium zucchini, sliced into half-moons
- 2 lemongrass stalks, chopped
- 3 cloves garlic, minced
- 1 inch ginger, minced
- 2 tbsp low-sodium soy sauce or tamari
- Juice of 1 lime
Instructions
- Prepare chicken by cutting it into bite-sized pieces. Slice bell peppers and zucchini thinly; mince garlic and ginger.
- In a large skillet over medium heat, add oil and sauté minced garlic and ginger until fragrant (about 1 minute).
- Add chicken pieces along with green curry paste; cook until the chicken is coated and turns white on all sides.
- Pour in coconut milk while stirring gently. Add bell peppers and zucchini; let it simmer for about 10 minutes until veggies are tender.
- Stir in soy sauce or tamari along with lime juice to enhance the flavors. Taste and adjust seasoning if desired.
- Just before serving, fold in fresh basil leaves until slightly wilted.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: Approximately 1 cup (250g)
- Calories: 380
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 16g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg