Thai Green Curry Chicken
A fragrant and creamy Thai green curry with tender chicken, vegetables, and aromatic herbs, perfect for a flavorful meal for four.
- Prep Time: 15 min
- Cook Time: 25 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 1 shallots, chopped
- 2 cloves garlic
- ½ stalk lemongrass, sliced
- ½ 1-inch piece of ginger, chopped
- 1 green chilies, chopped
- ½ Handful of fresh cilantro stems
- ½ tsp ground coriander
- ½ 1/2 tsp ground cumin
- ½ Zest of 1 lime
- ½ tbsp soy sauce
- ½ can (14 oz) coconut milk
- ½ cup chicken broth
- 1 tbsp vegetable oil
- ½ lb boneless, skinless chicken breast, sliced
- ½ red bell pepper, sliced
- ½ cup sliced bamboo shoots
- ½ cup snap peas
- 1 tbsp fish sauce
- ½ tbsp brown sugar
- ½ Juice of 1 lime
- ½ Fresh basil leaves for garnish
Instructions
- In a food processor, blend all curry paste ingredients into a smooth paste.
- In a large skillet or wok, heat vegetable oil over medium heat. Add the curry paste and cook for 2-3 minutes until fragrant.
- Add chicken slices and cook until browned on all sides.
- Pour in coconut milk and chicken broth. Bring to a simmer.
- Add bell pepper, bamboo shoots, and snap peas. Simmer for 10-15 minutes until chicken is cooked through and vegetables are tender.
- Stir in fish sauce, brown sugar, and lime juice. Adjust seasoning to taste.
- Serve hot over steamed rice, garnished with fresh basil leaves.
- Enjoy the authentic flavors of Thai green curry!
Nutritional Estimates
Per serving · 2 servings total
| calories | 380 |
|---|---|
| protein | 28g |
| carbohydrates | 14g |
| fat | 24g |
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