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Thai 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.
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Servings
4
Rating
4.7/5
Ingredients
0/12
1.25lbsChicken thighs
boneless, skinless, sliced
3tbspGreen curry paste
14ozCoconut milk
1cupChicken broth
1.5tbspFish sauce
1tbspBrown sugar
1largeBell pepper
sliced
1mediumZucchini
sliced
1cupBamboo shoots
1/2cupThai basil
3leavesKaffir lime leaves
optional
2cupsJasmine rice
cooked, for serving
Shopping Progress0%
Cooking InstructionsInstructions
Step 1 of 5
Cooking Progress0%
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.
1 minute
2
Cook the chicken
Add chicken and stir-fry for 3–4 minutes until lightly browned.
4 minutes
3
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.
10 minutes
4
Add vegetables and herbs
Add bell pepper, zucchini, and bamboo shoots. Simmer 5 minutes. Stir in Thai basil and kaffir lime leaves.
5 minutes
5
Serve
Serve hot with cooked jasmine rice.
2 minutes
Nutrition Information
Per serving (4 servings total)
520
Calories
32g
Protein
45g
Carbs
24g
Fat
5g
Fiber
8g
Sugar
780mg
Sodium
95mg
Cholesterol