Thai Green Curry with Chicken

Name: Thai Green Curry with Chicken
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1/2 teaspoon ground coriander; 1 stalk lemongrass, trimmed and chopped; 1 thumb-sized piece fresh ginger, peeled and chopped; 4 cloves garlic, chopped; 1 loosely packed cup chopped fresh cilantro leaves and stems; 1/2 teaspoon ground white pepper; 1/4 cup chopped shallot or red onion; 1 green Thai chile, chopped, or to taste; 1 teaspoon shrimp paste, or 1 tablespoon fish sauce; 2 1/2 teaspoons fish sauce; 1 teaspoon brown sugar; 1 teaspoon fresh lime juice; 1/2 teaspoon ground cumin; 1/4 can coconut milk; 2 teaspoons neutral oil; 3/4 can coconut milk; 1 1/2 pounds boneless chicken breast or thigh, cut into bite-size pieces; 1 handful green beans, trimmed, or 1 small zucchini, or other vegetable of choice; 1 red or green bell pepper, coarsely chopped; 4 makrut lime leaves, or 1 teaspoon grated lime zest; 1 generous handful fresh Thai basil, or sweet basil, optional; 4 cups cooked jasmine rice

A fresh-flavored Thai curry features a homemade paste, enhanced by Thai basil, cilantro, and aromatic lime leaves.

⭐ 4.1 (221 reviews) Prep: 25 minCook: 20 minTotal: 45 minYields: 4 servings

Category Tags:

Dinner Entree

Cuisine Tags:

Thai

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Ingredients

For the Green Curry Paste:

1/2 teaspoon ground coriander
1 stalk lemongrass, trimmed and chopped
1 thumb-sized piece fresh ginger, peeled and chopped
4 cloves garlic, chopped
1 loosely packed cup chopped fresh cilantro leaves and stems
1/2 teaspoon ground white pepper
1/4 cup chopped shallot or red onion
1 green Thai chile, chopped, or to taste
1 teaspoon shrimp paste, or 1 tablespoon fish sauce
2 1/2 teaspoons fish sauce
1 teaspoon brown sugar
1 teaspoon fresh lime juice
1/2 teaspoon ground cumin
1/4 can coconut milk

For the Chicken Curry:

2 teaspoons neutral oil
3/4 can coconut milk
1 1/2 pounds boneless chicken breast or thigh, cut into bite-size pieces
1 handful green beans, trimmed, or 1 small zucchini, or other vegetable of choice
1 red or green bell pepper, coarsely chopped
4 makrut lime leaves, or 1 teaspoon grated lime zest
1 generous handful fresh Thai basil, or sweet basil, optional

For Serving:

4 cups cooked jasmine rice

Instructions

Combine 1/2 tsp ground coriander, 1 lemongrass stalk (trimmed/chopped), 1 thumb-sized fresh ginger (peeled/chopped), 4 chopped garlic cloves, 1 cup chopped cilantro, 1/2 tsp ground white pepper, 1/4 cup chopped shallot or red onion, 1 chopped green Thai chile, 1 tsp shrimp paste, 2 1/2 tsp fish sauce, 1 tsp brown sugar, 1 tsp fresh lime juice, 1/2 tsp ground cumin, and 1/4 can coconut milk in a food processor; blend until smooth. Add more green chiles for increased spice if desired, then set aside.
Heat 2 tsp neutral oil in a wok or large skillet over medium-high heat.
Add the prepared green curry paste to the wok and sauté for 30 seconds to 1 minute.
Stir in the remaining 3/4 can coconut milk.
Add 1 1/2 pounds bite-sized chicken breast or thigh, stirring to combine.
Once the curry sauce boils, reduce heat to medium-low and simmer for about 5 minutes until chicken is cooked through.
Incorporate 1 handful trimmed green beans, 1 coarsely chopped bell pepper, and 4 makrut lime leaves. Simmer until vegetables reach desired doneness.
Season to taste with additional fish sauce for salt or lime juice if too salty.
If using, stir in 1 handful fresh Thai basil, then serve with rice.

Nutritional Info (per serving)

Calories: 695 kcal

Carbohydrate: 62 g

Cholesterol: 111 mg

Fiber: 3 g

Protein: 48 g

Saturated Fat: 21 g

Sodium: 537 mg

Sugar: 4 g

Fat: 29 g

Unsaturated Fat: 0 g