Green Curry With Chicken
A fragrant, creamy Thai green curry, bursting with vibrant flavors.
⏱️ 50 min🍽️ Serves 1
🔥 450 kcal💪 30g protein🍚 35g carbs🥑 22g fat🌾 5g fibreper serving
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servings
Ingredients
- 🍗400 g chicken breast
- 🌶️2 tbsp green curry paste
- 🥥400 ml coconut milk
- 🥣1 cup chicken broth
- 🎍1 cup bamboo shoots
- 🫑1 cup bell pepper
- 🌿½ cup fresh basil leaves
- 🍶1 tbsp fish sauce
- 🍬1 tsp palm sugar
- 🌻2 tbsp vegetable oil
- 🍋1 lime
- 🍚 cooked jasmine rice, for serving
Pro tips
- For extra heat, add a few sliced bird's eye chilies with the curry paste.
- If you prefer a thicker curry, simmer for a few extra minutes to reduce the sauce.
- Taste and adjust seasoning with more fish sauce for saltiness or palm sugar for sweetness.
- Vegetarian option: Substitute chicken with firm tofu and chicken broth with vegetable broth.
Method
- 1Slice chicken breast into bite-sized pieces. Prepare bell pepper and bamboo shoots, slicing if necessary.
- 2Heat vegetable oil in a large pot or wok over medium heat. Add green curry paste and stir-fry for 1-2 minutes until fragrant.
- 3Pour in about half of the coconut milk and bring to a simmer, stirring to dissolve the curry paste. Cook until the oil separates and rises to the surface.
- 4Add the chicken pieces and cook, stirring occasionally, until they are no longer pink.
- 5Stir in the remaining coconut milk, chicken broth, fish sauce, and palm sugar. Bring to a gentle simmer.
- 6Add the bell pepper and bamboo shoots. Cook for 5-7 minutes, or until vegetables are tender-crisp.
- 7Stir in the fresh basil leaves just before serving. Squeeze fresh lime juice over the curry.
- 8Serve hot with jasmine rice.