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Thai Green Chicken Curry

A fragrant and spicy Thai curry made with green curry paste, coconut milk, and tender chicken, served with rice.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Vegetables
  • 1 lb boneless chicken thighs cut into bite-sized pieces
  • 1 cup bell peppers sliced
  • 1 cup zucchini sliced
  • 1 cup baby spinach
Curry Base
  • 2 tablespoons green curry paste
  • 1 can coconut milk full-fat for creaminess
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar to balance flavors
Garnishes
  • 1 tablespoon lime juice freshly squeezed
  • 2 tablespoons fresh basil chopped
  • 2 tablespoons cilantro chopped
Serving
  • 2 cups jasmine rice cooked according to package instructions

Method
 

Prepare the Ingredients
  1. Cut the chicken thighs into bite-sized pieces and slice the bell peppers and zucchini.
  2. Rinse and chop the basil and cilantro.
Cook the Chicken
  1. In a large skillet, heat a little oil over medium heat. Add the chicken pieces and cook until browned, about 5-7 minutes.
Add Curry Base
  1. Stir in the green curry paste and cook for 1-2 minutes until fragrant.
  2. Pour in the coconut milk, fish sauce, and brown sugar. Stir to combine.
Add Vegetables
  1. Add the sliced bell peppers and zucchini to the skillet. Simmer for about 10 minutes until the vegetables are tender.
  2. Stir in the baby spinach and cook until wilted, about 2 minutes.
Finish and Serve
  1. Remove from heat and stir in lime juice. Serve the curry over jasmine rice and garnish with fresh basil and cilantro.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 25gSaturated Fat: 15gFiber: 3gSugar: 5g

Notes

Adjust the amount of green curry paste according to your spice preference.

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