← Back to recipe

Thai Green Curry with Chicken

nibbleboard.com/recipes/thai-green-curry-with-chicken

Prep:10 min
Cook:20 min
Total:30 min
Servings:4

Ingredients

Ingredients

  • 1 lb boneless chicken thigh, cubed
  • 1 can (13.5 oz) coconut milk
  • 2 bell peppers, sliced
  • 1 cup green beans, trimmed
  • 2 tbsp fish sauce
  • Handful of fresh basil
  • Juice of 1 lime
  • ½ cup chicken broth
  • 1 tbsp oil

To Serve

  • 3 cups cooked rice

Instructions

  1. Scoop the thick coconut cream from the top of the can into a wok or deep pan over medium-high heat. Cook until the cream separates and you see oil shimmering on the surface, about 3 minutes.
  2. Add green curry paste and stir-fry in the coconut oil for 1-2 minutes until very fragrant. Add chicken pieces and cook, stirring, until the outside is sealed.
  3. Pour in the remaining thin coconut milk. Add fish sauce, palm sugar, and kaffir lime leaves. Bring to a gentle simmer and cook for 10 minutes until chicken is cooked through.
  4. Add Thai eggplant and bamboo shoots, simmer 5 more minutes. Remove from heat, stir in Thai basil leaves, and squeeze in lime juice. Taste and adjust seasoning. Serve over jasmine rice.

Nutrition per Serving

728Calories
41gProtein
57gCarbs
39gFat

Chef Tips