Are you looking for a dinner that’s packed with flavor and a little bit of a kick? Thai Green Curry is a fantastic choice. It’s a creamy, fragrant dish that’s surprisingly easy to make at home.
This curry is perfect for a weeknight meal because it comes together fairly quickly. Plus, you can customize it with your favorite veggies and protein. It’s a wonderful way to bring a taste of Thailand right to your kitchen table.
What You’ll Need
Gather these ingredients to make your delicious Thai Green Curry.
- 1 tablespoon coconut oil
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite sized pieces
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup broccoli florets
- 1/2 cup snap peas
- 1 (13.5 ounce) can full fat coconut milk
- 2 to 4 tablespoons green curry paste (adjust to your spice preference)
- 1 tablespoon fish sauce
- 1 teaspoon sugar (brown or white)
- 1/2 cup fresh basil leaves
- 1 lime, cut into wedges for serving
- Cooked jasmine rice, for serving
How to Make It
Follow these simple steps to create your amazing Thai Green Curry.
- First, heat the coconut oil in a large skillet or pot over medium high heat. Add your chicken pieces and cook until they are browned on all sides. You don’t need to cook them all the way through at this stage.
- Next, add the sliced red and green bell peppers to the skillet. Stir and cook for about 3 to 5 minutes, until they start to soften a little.
- Now, add the broccoli florets and snap peas. Give everything a good stir.
- Pour in the can of coconut milk. Make sure to scrape out all the creamy goodness from the can.
- Add the green curry paste to the skillet. Start with 2 tablespoons if you are new to green curry or prefer less spice. You can always add more later if you like it hotter.
- Stir in the fish sauce and sugar. The fish sauce adds a salty, umami flavor, and the sugar balances the spice.
- Bring the curry to a simmer. Once simmering, reduce the heat to medium low, cover the skillet, and let it cook for about 10 to 15 minutes. This will allow the chicken to cook through and the vegetables to become tender.
- Stir in the fresh basil leaves during the last minute of cooking. The heat will wilt them slightly and release their wonderful aroma.
- Taste your curry and adjust the seasoning if needed. You might want to add a little more curry paste for heat, fish sauce for saltiness, or sugar for sweetness.
- Serve the Thai Green Curry hot over fluffy jasmine rice. Squeeze some fresh lime juice over the top just before eating. It really brightens up all the flavors.
Good Stuff Inside
Here’s a general idea of the nutrition you get from this meal. Keep in mind these numbers can change based on exact ingredients and serving sizes.
A typical serving of this Thai Green Curry with chicken can contain around:
- Calories: Approximately 450 600 calories per serving.
- Protein: About 30 40 grams, mainly from the chicken.
- Carbohydrates: Around 15 25 grams, mostly from the vegetables and rice.
Why It’s Good For You
Eating this Thai Green Curry offers several benefits. The chicken provides lean protein, which is great for building and repairing muscles. It also helps you feel full longer.
Coconut milk, while rich, contains medium chain triglycerides (MCTs) which your body can use for energy. The colorful vegetables like bell peppers and broccoli are full of vitamins, minerals, and antioxidants that help protect your body.
The spices in green curry paste, such as chili peppers and ginger, can have anti inflammatory properties and may help boost your metabolism. Adding fresh lime at the end gives you a good dose of Vitamin C. This dish is a tasty way to get a lot of good things into your diet. It’s a meal that nourishes you from the inside out, much like how a good breakfast can set you up for the day, like these Fluffy Whole Wheat Pancakes with Berries and Nuts. For more healthy eating ideas, check out Azeely.
Enjoy making and eating this delicious and healthy Thai Green Curry!
Disclaimer: This recipe information is provided by azeely.com for general informational purposes only.
