Thai Green Chicken Curry
A creamy and flavorful Thai Green Chicken Curry made with tender chicken, coconut milk, and fresh vegetables, perfect for quick weeknight meals or meal prepping.
Ingredients
Main Ingredients
- 1 lb Chicken Breast Lean protein source for a filling meal.
- 2 tbsp Green Curry Paste Provides vibrant flavor and a hint of spice.
- 1 can Coconut Milk Creamy base, adding richness without heavy dairy.
- 1 large Bell Pepper Adds crunch and sweetness for a balanced flavor.
- 1 cup Broccoli Florets Nutritious veggies for added texture and color.
- 1 cup Snap Peas Provides a sweet snap for fresh contrast.
- 2 tbsp Soy Sauce Enhances flavors, complementing the curry.
- 1 tbsp Fish Sauce Adds umami depth to the dish.
- 1 tbsp Sugar Balances the spice with a hint of sweetness.
- 1/4 cup Fresh Basil Leaves Aromatic garnish that elevates the dish.
- 3 cups Cooked Rice Perfect base to soak up the delicious sauce.
Instructions
Preparation
- Gather all ingredients and tools: chopping board, knife, and large skillet or pot.
- Cut the chicken breast into bite-sized pieces for even cooking.
- Slice the bell pepper into thin strips to ensure quick cooking.
- Wash and trim the broccoli and snap peas; set them aside.
- Measure out the green curry paste, coconut milk, soy sauce, fish sauce, and sugar.
Cooking
- In a large skillet, heat 1 tablespoon of oil over medium heat.
- Add the chicken pieces and cook until golden brown, about 4-5 minutes.
- Stir in the green curry paste, allowing it to cook for 1-2 minutes until fragrant.
- Pour in the coconut milk and stir well to combine all ingredients.
- Add the bell pepper, broccoli, and snap peas. Simmer for 5-7 minutes until veggies are tender but still crisp.
- Season with soy sauce, fish sauce, and sugar. Taste and adjust if necessary.
Serving
- Remove from heat and garnish with fresh basil leaves for a pop of color and flavor.
- Serve the curry hot over a bed of cooked rice.
- Pair with lime wedges for a refreshing squeeze just before eating.
Notes
For extra protein, consider adding in cubed tofu or edamame. Always taste the curry before serving; you can adjust seasonings as necessary.