Thai Green Curry with Chicken

Thai Green Curry with Chicken

Warm your senses with the vibrant flavors of Thailand! This aromatic Thai Green Curry with Chicken is a perfect balance of creamy coconut milk, savory green curry paste, and tender chicken. Packed with colorful vegetables and fragrant herbs, it’s a delightful and satisfying meal ready in under 30 minutes.

Ingredients:

• 2 tablespoons vegetable oil
• 1 (13.5 oz) can coconut milk
• 1 cup (250ml) chicken broth, low sodium
• ⅓ cup Thai green curry paste
• 1-2 tablespoons fish sauce (depending on desired saltiness)
• 1 tablespoon palm sugar (or brown sugar)
• ½ teaspoon salt
• 6 kaffir lime leaves, torn
• 1 pound boneless, skinless chicken thighs, sliced
• 1 red bell pepper, sliced
• 1 cup green beans, trimmed and halved
• ½ cup cherry tomatoes
• ½ cup Thai basil leaves
• Lime wedges, for serving
• Cooked jasmine rice, for serving

Cooking Guide:

1. Heat oil in a large pot or Dutch oven over medium heat. Add curry paste and cook for 2-3 minutes, stirring constantly, until fragrant.
2. Pour in coconut milk and chicken broth. Stir in fish sauce, palm sugar, salt, and kaffir lime leaves. Bring to a simmer.
3. Add chicken and cook for 7-8 minutes, or until cooked through.
4. Stir in red bell pepper, green beans, and cherry tomatoes. Simmer for an additional 5 minutes, or until vegetables are tender-crisp.
5. Remove from heat and stir in Thai basil leaves.
6. Serve immediately over cooked jasmine rice with lime wedges on the side.

Tips:

• Adjust the amount of green curry paste according to your spice preference.
• For a richer flavor, use full-fat coconut milk.
• If you don’t have kaffir lime leaves, substitute with 1 teaspoon lime zest.
• Serve with a side of steamed broccoli or cauliflower for a more well-rounded meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.