Thai Green Chicken Curry
A fragrant, creamy, and spicy classic Thai curry made with coconut milk, fresh green chilies, and tender chicken breast.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 500 grams Chicken breast, thinly sliced
- 3 tablespoons Green curry paste
- 400 ml Full-fat coconut milk
- 1 cup Thai eggplant, quartered
- 1/2 cup Bamboo shoots, sliced
- 2 tablespoons Fish sauce
- 1 tablespoon Palm sugar
- 4 leaves Kaffir lime leaves, torn
- 1/2 cup Thai basil leaves
- 1 tablespoon Vegetable oil
- 1 piece Red chili, sliced for garnish(optional)
Instructions
- 1
Heat the vegetable oil in a large wok or deep skillet over medium heat.
- 2
Add the green curry paste and fry for 2 minutes until fragrant and the oil begins to separate.
- 3
Pour in half of the coconut milk and stir until the oil turns green and rises to the surface.
- 4
Add the sliced chicken and cook for 3-4 minutes until the outside is no longer pink.
- 5
Stir in the remaining coconut milk, fish sauce, palm sugar, and kaffir lime leaves.
- 6
Add the Thai eggplant and bamboo shoots, then simmer for 5-7 minutes until the vegetables are tender.
- 7
Turn off the heat and stir in the fresh Thai basil leaves until just wilted.
- 8
Serve hot over steamed jasmine rice, garnished with sliced red chilies if desired.
Nutrition per Serving
420
Calories
32g
Protein
12g
Carbs
28g
Fat
2g
Fiber
7g
Sugar
950mg
Sodium
Ratings & Reviews
No ratings yet
