Thai Chicken Green Curry

Dive into the vibrant flavors of Thailand with this Thai Chicken Green Curry, a rich and aromatic dish that's perfect for any weeknight dinner or special occasion. Highlighting tender slices of chicken breast simmered in a luscious coconut milk base, this curry is elevated with the bold, spicy kick of green curry paste and the subtle sweetness of palm sugar. Fresh Thai eggplants, crisp bamboo shoots, and fragrant kaffir lime leaves add authentic, layered textures and flavors, while fresh basil and red chili peppers bring a burst of color and freshness to every bite. Ready in just 45 minutes, this comforting and flavorful green curry pairs beautifully with steamed jasmine rice, making it an irresistible meal that's easy to prepare and sure to impress. Whether you're a fan of Thai cuisine or looking to explore new culinary horizons, this recipe is your perfect introduction to the delicious complexity of a classic Thai curry.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Chicken breast
• 400 ml Coconut milk
• 3 tablespoons Green curry paste
• 150 grams Thai eggplants
• 100 grams Bamboo shoots
• 2 whole Red chili peppers
• 4 leaves Kaffir lime leaves
• 2 tablespoons Fish sauce
• 1 tablespoon Palm sugar
• 10 leaves Fresh basil leaves
• 2 tablespoons Vegetable oil

Directions

Step 1

Slice the chicken breast into thin strips and set aside.

Step 2

Wash the Thai eggplants and cut them into quarters.

Step 3

Slice the red chili peppers into thin rounds and set aside for garnish.

Step 4

Heat the vegetable oil in a large saucepan over medium heat.

Step 5

Add the green curry paste to the saucepan and stir-fry for 1-2 minutes until fragrant.

Step 6

Slowly pour in half of the coconut milk, stirring constantly, and let the mixture come to a gentle boil.

Step 7

Add the sliced chicken into the saucepan and cook until the chicken turns white, about 5-6 minutes.

Step 8

Stir in the remaining coconut milk, Thai eggplants, bamboo shoots, and continue to cook for another 5 minutes.

Step 9

Tear the kaffir lime leaves and add them to the saucepan along with the fish sauce and palm sugar. Stir well to dissolve the sugar.

Step 10

Reduce heat to low, cover, and let the curry simmer for 10 minutes, allowing the flavors to meld together.

Step 11

Add fresh basil leaves and gently stir them into the curry just before serving.

Step 12

Transfer the curry to a serving bowl, garnish with sliced red chili peppers, and additional fresh basil leaves if desired.

Step 13

Serve hot with steamed jasmine rice.

Nutrition Facts

Serving size	1304 grams (1304.0g)

Amount per serving	% Daily Value*
Calories	1300

Total Fat 50.40g	65%
Saturated Fat 10.10g	51%
Polyunsaturated Fat 20.20g
Cholesterol 432mg	144%
Sodium 5144mg	224%
Total Carbohydrate 71.00g	26%
Dietary Fiber 8.20g	29%
Total Sugars 51.20g
Protein 147.10g	294%

Vitamin D 0IU	0%
Calcium 179mg	14%
Iron 5mg	29%
Potassium 2377mg	51%

*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: 34.2%

Protein: 44.4%

Carbs: 21.4%