Description:
Transport your taste buds to Thailand with this aromatic and flavorful Thai Green Curry with Chicken. This dish features tender chicken simmered in a creamy, spicy green curry sauce made with coconut milk, green curry paste, and fresh herbs. Served alongside fragrant jasmine rice, this curry is a perfect balance of heat, sweetness, and umami. It’s a quick and easy dinner recipe that’s packed with bold flavors and vibrant ingredients, making it a favorite for both weeknight meals and special occasions.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Serving: 4-6 people
Ingredients:
For the Curry:
- 1 lb (450g) boneless, skinless chicken thighs (cut into bite-sized pieces)
- 2 tbsp green curry paste (adjust to taste)
- 1 can (13.5 oz or 400ml) coconut milk
- 1 cup (240ml) chicken broth
- 1 cup (150g) green beans (trimmed and halved)
- 1 red bell pepper (sliced)
- 1 medium zucchini (sliced)
- 1 small eggplant (diced)
- 2 tbsp fish sauce
- 1 tbsp palm sugar or brown sugar
- 1 tbsp vegetable oil
- 1 stalk lemongrass (bruised and cut into 2-inch pieces)
- 4-5 kaffir lime leaves (torn)
- 1 cup (50g) fresh Thai basil leaves (or regular basil)
- 1-2 Thai chilies (sliced, optional for extra heat)
For the Jasmine Rice:
- 1 ½ cups (300g) jasmine rice
- 3 cups (720ml) water
- Pinch of salt
For Garnish:
- Fresh cilantro (chopped)
- Lime wedges
- Sliced red chilies (optional)
Equipment Needed:
- Large skillet or wok
- Medium saucepan (for rice)
- Wooden spoon or spatula
- Knife and cutting board
- Measuring cups and spoons
Step-by-Step Instructions:
Step 1: Cook the Jasmine Rice
- Rinse the Rice: Rinse the jasmine rice under cold water until the water runs clear.
- Cook the Rice: In a medium saucepan, combine the rinsed rice, water, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes until the rice is cooked and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.
Step 2: Prepare the Curry
- Sauté the Curry Paste: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the green curry paste and stir-fry for 1-2 minutes until fragrant.
- Cook the Chicken: Add the chicken pieces to the skillet and cook for 4-5 minutes until they are no longer pink on the outside.
- Add Coconut Milk and Broth: Pour in the coconut milk and chicken broth, stirring to combine. Add the lemongrass and kaffir lime leaves. Bring the mixture to a gentle simmer.
Step 3: Add Vegetables
- Incorporate Vegetables: Add the green beans, red bell pepper, zucchini, and eggplant to the skillet. Stir to coat the vegetables in the curry sauce. Simmer for 8-10 minutes until the vegetables are tender and the chicken is fully cooked.
- Season the Curry: Stir in the fish sauce and palm sugar. Taste and adjust the seasoning if needed. If you prefer a spicier curry, add the sliced Thai chilies.
Step 4: Finish the Curry
- Add Basil: Just before serving, stir in the fresh Thai basil leaves. Remove the lemongrass stalks and kaffir lime leaves if desired.
Step 5: Serve
- Plate the Dish: Serve the Thai green curry over a bed of jasmine rice.
- Garnish and Serve: Garnish with fresh cilantro, lime wedges, and sliced red chilies if desired. Serve immediately.
Tips and Variations:
- Vegetarian Option: Replace the chicken with tofu or extra vegetables like broccoli, carrots, or mushrooms. Use vegetable broth instead of chicken broth.
- Protein Variations: Substitute chicken with shrimp, beef, or pork for a different twist.
- Spice Level: Adjust the amount of green curry paste and Thai chilies to suit your spice tolerance.
- Coconut Milk: Use full-fat coconut milk for a creamier texture. Light coconut milk can be used for a lighter version.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Nutritional Information (Per Serving, based on 6 servings):
- Calories: 450 kcal
- Protein: 25g
- Carbohydrates: 40g
- Fat: 20g
- Saturated Fat: 15g
- Cholesterol: 70mg
- Sodium: 800mg
- Fiber: 4g
- Sugar: 6g
Why You’ll Love This Recipe:
This Thai Green Curry with Chicken is a flavor-packed dish that’s both comforting and exotic. The creamy coconut milk, spicy green curry paste, and fresh herbs create a harmonious blend of flavors that’s hard to resist. Paired with fragrant jasmine rice, this curry is a complete meal that’s quick to prepare and perfect for any occasion. It’s a great way to explore Thai cuisine from the comfort of your own kitchen.
Final Thoughts:
Thai Green Curry is a dish that’s as versatile as it is delicious. Whether you’re a fan of spicy food or prefer milder flavors, this recipe can be easily adapted to suit your taste. It’s a fantastic way to incorporate more vegetables and bold flavors into your meals. So, grab your wok, gather your ingredients, and get ready to enjoy a taste of Thailand with this incredible curry!
