Description
Green Thai chicken coconut curry delivers a perfect harmony of spicy and creamy flavors from Southeast Asian cuisine. Fragrant herbs, tender chicken, and rich coconut milk create an irresistible culinary experience you’ll savor with each delightful bite.
Ingredients
Scale
Protein:
- 1 pound (1 lb) boneless, skinless chicken breasts or thighs, sliced thin
Vegetables and Herbs:
- 1 red bell pepper, sliced
- 1 zucchini or green beans, sliced
- 1 cup baby spinach or Thai basil leaves
- Optional toppings: fresh cilantro, lime wedges, sliced chili, or extra Thai basil
Cooking Ingredients:
- 1 tablespoon coconut oil or vegetable oil
- 2–3 tablespoons green curry paste (adjust to taste)
- 1 can (13.5 ounces) coconut milk (full-fat for best texture)
- ½ cup chicken broth or water
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- Juice of ½ lime
Serving:
- Cooked jasmine rice
Instructions
- Prepare a large skillet or wok by heating coconut oil over medium-high temperature. Sear chicken pieces until they develop a golden exterior and are nearly cooked through, approximately 5-6 minutes. Transfer protein to a separate plate.
- In the same cooking vessel, introduce additional oil if necessary. Incorporate green curry paste, allowing it to bloom and release aromatic compounds for 1-2 minutes until intensely fragrant.
- Create the curry foundation by pouring coconut milk and chicken broth into the pan. Whisk thoroughly to dissolve the curry paste completely. Integrate fish sauce and brown sugar, establishing a harmonious flavor profile.
- Gently elevate the liquid to a soft simmer, then introduce sliced bell peppers and zucchini. Allow vegetables to become slightly tender while maintaining a crisp texture, approximately 4-5 minutes.
- Reintroduce the previously seared chicken into the simmering mixture, ensuring complete protein cooking and flavor integration.
- Conclude the culinary preparation by folding in delicate baby spinach or vibrant Thai basil leaves. Allow greens to gently wilt into the aromatic sauce.
- Finalize the dish by squeezing fresh lime juice, performing a final seasoning assessment, and adjusting flavors to personal preference.
Notes
- Enhance flavor by marinating chicken in garlic, ginger, and a touch of curry paste for 30 minutes before cooking, allowing deeper spice penetration.
- Substitute chicken with tofu or chickpeas for a vegetarian version, ensuring protein-rich and equally delicious alternative.
- Control spice levels by adjusting curry paste quantity or mixing mild and hot varieties to suit personal heat tolerance.
- Choose fresh, high-quality coconut milk for a creamier, more authentic curry texture and richer overall taste profile.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 100 mg