Description
A flavorful green curry chicken dish with vegetables served over jasmine rice.
Ingredients
Scale
- 2–3 tablespoons green curry paste
- 1 can (13 oz) coconut milk
- 1 pound chicken breast or thighs, thinly sliced
- 1 cup green beans, trimmed
- 1 cup broccoli florets
- 1–2 red chilies, sliced (optional)
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 handful Thai basil leaves
- 1–2 lime wedges, for serving
- 2 cups cooked jasmine rice
Instructions
- Heat a tablespoon of oil in a large skillet or wok over medium heat. Add the green curry paste and sauté for 1–2 minutes until fragrant.
- Pour in the coconut milk and stir to fully combine with the curry paste.
- Add the sliced chicken and simmer for 6–8 minutes until the meat is fully cooked.
- Toss in the green beans and broccoli, and cook for another 5–7 minutes until tender-crisp.
- Stir in the fish sauce and brown sugar. Taste and adjust the seasoning as needed.
- Turn off the heat and add Thai basil leaves. Let them wilt in the residual heat.
- Serve the curry hot over jasmine rice, topped with red chili slices and a squeeze of lime.
Notes
- For extra flavor, serve with a side of lime wedges.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg