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Discover Delicious Recipes For YouThai Green Curry with Chicken and Vegetables
A fragrant Thai green curry made with tender chicken, coconut milk, and crisp seasonal vegetables. Served with jasmine rice for a wholesome, gluten-free dinner.
Ingredients
boneless, skinless, sliced
sliced
sliced
optional
cooked, for serving
Cooking InstructionsInstructions
Sauté curry paste
Heat a tablespoon of oil in a pot over medium heat. Add green curry paste and sauté for 1 minute until fragrant.
Cook the chicken
Add chicken and stir-fry for 3–4 minutes until lightly browned.
Simmer the curry
Pour in coconut milk and chicken broth. Add fish sauce and brown sugar. Simmer for 8–10 minutes until chicken is cooked through.
Add vegetables and herbs
Add bell pepper, zucchini, and bamboo shoots. Simmer 5 minutes. Stir in Thai basil and kaffir lime leaves.
Serve
Serve hot with cooked jasmine rice.
Nutrition Information
Per serving (4 servings total)
Cooking Tips
- Drain excess fat after browning beef for a lighter skillet.
- Bloom taco seasoning for 60 seconds to deepen flavor.
- Use 93% lean turkey with 1 tbsp oil as a lighter swap.
- Make it spicier with diced jalapeño or cayenne.
- Serve with tortillas, rice, or as lettuce bowls with toppings.
Frequently Asked Questions
Can I use turkey instead of ground beef?
Yes. Use 93% lean ground turkey and add 1 tablespoon of oil to prevent dryness.
How do I make it spicier?
Add diced jalapeño, extra chili powder, or a pinch of cayenne. Top with hot salsa.
Best way to serve the taco skillet?
Serve with tortillas, over rice, or as lettuce taco bowls with sour cream, avocado, salsa, and lime.