Green Curry with Chicken

Transport your taste buds to the heart of Thailand with this aromatic Green Curry with Chicken, a perfect blend of bold, authentic flavors and comforting ingredients. Tender boneless chicken thighs are simmered in a rich and creamy coconut milk base infused with vibrant green curry paste, fragrant kaffir lime leaves, and a hint of palm sugar for subtle sweetness. Fresh vegetables like eggplant, red bell pepper, and bamboo shoots add texture and color, while Thai basil and a squeeze of lime bring a refreshing finish. Served over fluffy jasmine rice, this quick and easy curry is ready in under an hour, making it the ideal choice for weeknight dinners or an impressive weekend feast. Bursting with exotic flavor, this dish will quickly become a household favorite!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 lb boneless chicken thighs
• 2 cups coconut milk
• 3 tablespoons green curry paste
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar
• 2 small eggplant
• 1 medium red bell pepper
• 1 cup bamboo shoots
• 0.5 cup Thai basil leaves
• 2 tablespoons vegetable oil
• 4 kaffir lime leaves
• 1 fresh lime
• 1.5 cups jasmine rice
• 3 cups water
• 0.5 teaspoon salt

Directions

Step 1

Rinse the jasmine rice under cold water until the water runs clear. Place the rice and 3 cups of water in a medium saucepan with 0.5 teaspoon of salt. Bring to a boil, reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for another 10 minutes.

Step 2

While the rice is cooking, slice the chicken thighs into bite-sized pieces. Cut the eggplants into bite-sized wedges and slice the red bell pepper into thin strips.

Step 3

Heat 2 tablespoons 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.

Step 4

Add the chicken pieces to the skillet and stir well, coating the chicken in the curry paste. Cook for about 2-3 minutes until the chicken is no longer visibly pink.

Step 5

Pour in the coconut milk and bring to a simmer. Add the fish sauce, palm sugar, kaffir lime leaves, and bamboo shoots. Stir well to combine.

Step 6

Add the eggplant and bell pepper to the skillet. Simmer for about 10-15 minutes or until the chicken is fully cooked and the vegetables are tender.

Step 7

Stir in the Thai basil leaves and squeeze the juice of one lime over the curry. Simmer for another 1-2 minutes.

Step 8

Serve the green curry hot over jasmine rice, garnished with additional Thai basil leaves if desired.

Nutrition Facts

Serving size	3136.2 grams (3136.2g)

Amount per serving	% Daily Value*
Calories	2063

Total Fat 81.90g	105%
Saturated Fat 18.90g	95%
Polyunsaturated Fat 18.70g
Cholesterol 396mg	132%
Sodium 5793mg	252%
Total Carbohydrate 230.10g	84%
Dietary Fiber 34.20g	122%
Total Sugars 79.80g
Protein 119.80g	240%

Vitamin D 0IU	0%
Calcium 547mg	42%
Iron 24mg	131%
Potassium 4368mg	93%

*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: 34.5%

Protein: 22.4%

Carbs: 43.1%