Teresa's Recipes
Thai Green Curry Chicken
Experience the vibrant flavors of Thailand with this aromatic Thai Green Curry Chicken. This dish combines tender chicken pieces with a rich and creamy coconut milk base, infused with the zesty notes of green curry paste. Fresh vegetables like bell peppers, zucchini, green beans, and bamboo shoots add a delightful crunch, while fragrant Thai basil leaves finish it off with their unique aroma. Perfectly served over fluffy rice, this dish is a symphony of flavors that will transport you straight to the bustling streets of Bangkok.
Ingredients
- 4 cups (for serving) Cooked rice
- 1/2 cup, torn Thai basil leaves
- 1 tablespoon Sugar
- 2 tablespoons Fish sauce
- 1 cup, drained Bamboo shoots
- 1 cup, trimmed and halved Green beans
- 1 medium, sliced Zucchini
- 1 cup, sliced (mixed colors) Bell peppers
- 1 can (13.5 oz) Coconut milk
- 3-4 tablespoons (adjust to taste) Green curry paste
- 1 lb, cut into bite-sized pieces Chicken breast
- 2 tablespoons (for cooking) Oil
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 480
- Fat: 28g
- Carbs: 32g
- Protein: 28g
- Sodium: 850mg
- Sugar: 4g
Instructions
- In a large pan or wok, heat the oil over medium heat.
- Add the green curry paste and sauté for 1-2 minutes until fragrant, stirring constantly to prevent burning.
- Add the chicken pieces to the pan, cooking until they are browned on all sides, approximately 5-7 minutes.
- Pour in the coconut milk and stir well to combine with the curry paste, bringing the mixture to a gentle simmer.
- Add the bell peppers, zucchini, green beans, and bamboo shoots to the pan. Cook for an additional 5-7 minutes, or until the vegetables are tender but still vibrant.
- Stir in the fish sauce and sugar, tasting and adjusting the seasoning as needed.
- Add the torn Thai basil leaves and cook for an additional 1-2 minutes to infuse their flavor into the dish.
- Serve the Thai green curry chicken hot over a bed of cooked rice. Enjoy the rich and aromatic flavors!
Tips
- For a vegetarian version, substitute chicken with tofu or chickpeas and use vegetable broth instead of fish sauce.
- Adjust the level of green curry paste according to your spice preference; start with 3 tablespoons and add more if desired.
- Serve with lime wedges on the side for an extra burst of freshness.