Thai Green Chicken Curry
Tender chicken and crisp vegetables simmered in fragrant green curry and coconut milk.
Ingredients
- 400 g boneless chicken breast, cubed
- 400 ml light coconut milk
- 2 tbsp Thai green curry paste
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup sliced zucchini
- 1 tsp oil
- 1 tbsp fish sauce
- 1 tsp brown sugar
- Fresh basil leaves
- Cooked jasmine rice for serving
Method
- Heat oil in a deep skillet or saucepan.
- Add the green curry paste and cook for 1 minute until fragrant.
- Stir in a small amount of coconut milk.
- Add the chicken and cook for 3–4 minutes, stirring frequently.
- Pour in the remaining coconut milk and add the vegetables.
- Simmer for 12–15 minutes, until the chicken reaches 74°C internally.
- Add fish sauce and brown sugar, adjusting to taste.
- Finish with fresh basil and serve with jasmine rice.
Nutrition (estimated per serving; rice not included; values vary with brands, portions and cooking methods)
| Per serving | |
|---|---|
| Calories | 350 kcal |
| Protein | 35 g |
| Carbohydrates | 18 g |
| Fat | 16 g |
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