Thai Green Curry

Dive into the vibrant and aromatic world of Thai cuisine with this mouthwatering Thai Green Curry recipe. Bursting with authentic flavors, this dish combines tender slices of chicken with a rich and creamy coconut milk base, elevated by the spicy kick of green curry paste. Fresh vegetables like Thai eggplants, green beans, and baby corn add texture and color, while fragrant kaffir lime leaves and fresh basil leaves infuse every bite with zesty, herbaceous notes. Finished with a touch of fish sauce and brown sugar for the perfect balance of savory and sweet, this 40-minute recipe is as simple as it is satisfying. Serve it alongside fluffy jasmine rice for a complete, restaurant-quality meal that’s perfect for weeknights or dinner parties.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons vegetable oil
• 3 tablespoons green curry paste
• 500 grams chicken breast, sliced
• 400 milliliters coconut milk
• 200 milliliters chicken stock
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 4 kaffir lime leaves, torn
• 100 grams baby corn, chopped
• 100 grams green beans, trimmed
• 150 grams Thai eggplants, quartered
• 1 red chilli, sliced
• 20 grams fresh basil leaves
• 1 green bell pepper, sliced
• 2 cups jasmine rice, cooked for serving

Directions

Step 1

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

Step 2

Add the green curry paste and cook for 1-2 minutes until fragrant.

Step 3

Add the sliced chicken breast to the pan and stir-fry for about 5 minutes until the chicken is no longer pink.

Step 4

Pour in the coconut milk and chicken stock and stir well to combine with the curry paste.

Step 5

Add the fish sauce, brown sugar, and kaffir lime leaves. Stir to mix the flavors.

Step 6

Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 10 minutes.

Step 7

Add the chopped baby corn, trimmed green beans, and quartered Thai eggplants to the saucepan.

Step 8

Allow to simmer for another 5 minutes or until the vegetables are tender.

Step 9

Add the sliced red chilli, fresh basil leaves, and sliced green bell pepper. Stir through the curry.

Step 10

Taste the curry and adjust the seasoning if needed.

Step 11

Serve hot with cooked jasmine rice on the side.

Nutrition Facts

Serving size	2188.7 grams (2188.7g)

Amount per serving	% Daily Value*
Calories	2181

Total Fat 51.70g	66%
Saturated Fat 10.60g	53%
Polyunsaturated Fat 16.80g
Cholesterol 437mg	146%
Sodium 3945mg	172%
Total Carbohydrate 235.60g	86%
Dietary Fiber 16.20g	58%
Total Sugars 55.90g
Protein 186.90g	374%

Vitamin D 25IU	125%
Calcium 314mg	24%
Iron 16mg	87%
Potassium 3265mg	69%

*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: 21.6%

Protein: 34.7%

Carbs: 43.7%