Green Chicken Curry

Elevate your dinner game with this vibrant and flavor-packed Green Chicken Curry, a fragrant Thai-inspired dish that balances creamy, spicy, and savory elements effortlessly. Tender chicken breast is simmered in a luscious coconut milk base, infused with the bold flavors of green curry paste, fish sauce, and brown sugar for the perfect harmony of spice and sweetness. Crunchy bamboo shoots, tender Thai eggplants, and sweet red bell peppers add texture and color, while fresh basil and lime leaves bring a burst of herbal freshness. Paired with fluffy jasmine rice, this one-pot wonder is ready in just 45 minutes, making it the ultimate go-to for weeknight meals or an impressive option for entertaining. Tags: Thai green curry, coconut chicken curry, easy curry recipes, quick dinner ideas.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Chicken breast
• 3 tablespoons Green curry paste
• 400 milliliters Coconut milk
• 2 tablespoons Fish sauce
• 1 tablespoon Brown sugar
• 200 grams Bamboo shoots (canned)
• 3 Thai eggplants (quartered)
• 1 Red bell pepper (sliced)
• 1 handful Fresh basil leaves
• 3 Lime leaves (torn)
• 2 tablespoons Vegetable oil
• 300 grams Jasmine rice
• 600 milliliters Water

Directions

Step 1

Start by washing the jasmine rice under cold running water until the water runs clear.

Step 2

In a medium saucepan, add the rice and water. Bring to a boil, then reduce heat to low, cover, and let simmer until all the water is absorbed, about 15-18 minutes.

Step 3

While the rice is cooking, heat the vegetable oil in a large pan over medium heat.

Step 4

Add the green curry paste and fry it gently for 2-3 minutes until fragrant.

Step 5

Slice the chicken breast into bite-sized pieces and add them to the pan, stirring to coat in the curry paste.

Step 6

Pour in the coconut milk, then add the fish sauce and brown sugar. Stir everything to combine.

Step 7

Add the bamboo shoots, quartered Thai eggplants, and sliced red bell pepper to the curry.

Step 8

Reduce the heat to a simmer, cover, and let it cook for about 15 minutes, or until the chicken is cooked through and the vegetables are tender.

Step 9

Stir in the fresh basil leaves and torn lime leaves, then taste and adjust the seasoning if necessary.

Step 10

Serve the green chicken curry hot, accompanied by the prepared jasmine rice.

Nutrition Facts

Serving size	2538.7 grams (2538.7g)

Amount per serving	% Daily Value*
Calories	1777

Total Fat 49.30g	63%
Saturated Fat 9.70g	49%
Polyunsaturated Fat 19.30g
Cholesterol 430mg	143%
Sodium 5160mg	224%
Total Carbohydrate 179.40g	65%
Dietary Fiber 14.50g	52%
Total Sugars 55.80g
Protein 159.90g	320%

Vitamin D 0IU	0%
Calcium 281mg	22%
Iron 9mg	49%
Potassium 4156mg	88%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.6%

Protein: 35.5%

Carbs: 39.8%