Description
This Green Thai Chicken Coconut Curry is a quick and flavorful Southeast Asian dish featuring tender chicken cooked in a creamy coconut milk base with fragrant green curry paste and fresh herbs. Perfectly balanced with spicy, savory, and tangy notes, this curry is ideal for busy weeknights and customizable to suit various dietary preferences.
Ingredients
Scale
Protein
- 1 lb chicken breast or thighs, sliced into bite-sized pieces
Curry Base
- 2 tbsp green curry paste
- 1 can (13.5 oz) coconut milk, well stirred
- 1 tbsp fish sauce
- 1 tbsp brown sugar or palm sugar
- 1 tbsp fresh lime juice
- 1 tbsp vegetable oil (for sautéing)
- 2 cloves garlic, minced
- 1 inch piece ginger, minced
Vegetables and Herbs
- 1 cup mixed vegetables (bell peppers, bamboo shoots, green beans, or other preferred veggies)
- 1/4 cup fresh basil leaves
- 1/4 cup fresh cilantro leaves
Instructions
- Prepare Ingredients: Slice the chicken into bite-sized pieces. Chop vegetables into uniform sizes for even cooking. Mince garlic and ginger. Have your green curry paste and fresh herbs ready.
- Sauté Aromatics: Heat a splash of oil in a large pan over medium heat. Add minced garlic and ginger, cooking for about 1 minute until fragrant. Stir in the green curry paste and cook for another minute to bloom the flavors.
- Cook the Chicken: Add the sliced chicken pieces to the pan and stir to coat with the curry paste mixture. Cook for 5-7 minutes until the chicken is nearly cooked through.
- Add Coconut Milk and Vegetables: Pour in the coconut milk and stir well to combine. Add the vegetables and gently simmer until the chicken is fully cooked and vegetables are tender, about 8-10 minutes.
- Final Seasoning and Herbs: Stir in fish sauce, brown sugar, and lime juice to taste. Just before serving, mix in the fresh basil and cilantro leaves gently to maintain their brightness.
Notes
- Use fresh or high-quality green curry paste for the best flavor.
- Sauté the curry paste well to release its full aroma and depth.
- Shake or stir the coconut milk before adding to keep it well combined.
- Adjust the heat by adding green curry paste and chilies gradually to suit your preference.
- Let the curry rest off the heat for a few minutes before serving to meld flavors.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 20 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 75 mg
Keywords: Green Thai Chicken Coconut Curry, Thai curry, coconut curry, Thai chicken recipe, quick Thai dinner, spicy coconut curry