Green Curry Chicken

Dive into the vibrant and aromatic world of Thai cuisine with this Green Curry Chicken recipe! Tender, bite-sized pieces of boneless chicken thighs are simmered in a luxurious coconut milk base infused with bold green curry paste, fragrant kaffir lime leaves, and sweet Thai basil. Red bell peppers, bamboo shoots, and green peas add a delightful crunch and a pop of color to every bite. Balanced with the umami of fish sauce, the sweetness of brown sugar, and a refreshing squeeze of lime, this curry is a perfect harmony of flavors. Quick to prepare in just under 45 minutes, this dish pairs beautifully with jasmine rice, making it an ideal weeknight dinner or a standout addition to your next gathering. Try this authentic and easy Green Curry Chicken recipe for a restaurant-quality meal at home!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1.5 pounds Boneless, skinless chicken thighs
• 14 ounces Coconut milk
• 3 tablespoons Green curry paste
• 2 tablespoons Vegetable oil
• 2 tablespoons Fish sauce
• 1 tablespoon Brown sugar
• 1 can (8 ounces) Bamboo shoots
• 4 leaves Kaffir lime leaves
• 0.5 cup Thai basil leaves
• 1 medium Red bell pepper, sliced
• 0.5 cup Green peas
• 1 whole Lime
• 0.5 teaspoon Salt
• 2 cups Jasmine rice, cooked

Directions

Step 1

Start by trimming any excess fat from the boneless, skinless chicken thighs. Cut the chicken into bite-sized pieces and set aside.

Step 2

In a large skillet or wok, heat the vegetable oil over medium heat. Add the green curry paste and stir it constantly for about 2 minutes until fragrant.

Step 3

Pour in the coconut milk, stirring well to combine with the curry paste, and bring it to a gentle simmer.

Step 4

Add the chicken pieces to the skillet, ensuring they are well coated with the coconut milk and curry mixture. Allow the chicken to cook for 5-7 minutes until it is no longer pink in the center.

Step 5

Stir in the fish sauce, brown sugar, and salt. Mix thoroughly to combine the flavors.

Step 6

Add the bamboo shoots, kaffir lime leaves, red bell pepper, and green peas to the skillet. Stir and let the vegetables cook for another 5 minutes until they are tender but still crisp.

Step 7

Remove the skillet from the heat and stir in the Thai basil leaves.

Step 8

Squeeze the juice of one lime over the curry and give it a final stir.

Step 9

Serve the green curry chicken immediately over jasmine rice, garnishing with additional Thai basil leaves if desired.

Nutrition Facts

Serving size	2265.9 grams (2265.9g)

Amount per serving	% Daily Value*
Calories	2855

Total Fat 112.80g	145%
Saturated Fat 27.60g	138%
Polyunsaturated Fat 19.10g
Cholesterol 855mg	285%
Sodium 5306mg	231%
Total Carbohydrate 247.80g	90%
Dietary Fiber 20.70g	74%
Total Sugars 54.30g
Protein 209.70g	419%

Vitamin D 48IU	238%
Calcium 525mg	40%
Iron 26mg	143%
Potassium 3677mg	78%

*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: 35.7%

Protein: 29.5%

Carbs: 34.8%