Thai Green Curry with Chicken
Description
Dive into the vibrant flavors of Thailand with this spicy coconut curry featuring tender chicken and a medley of fresh vegetables. This dish is not only delicious but also packed with nutrients, making it a perfect addition to your meal rotation.
Ingredients
For the Curry:
– 1 lb (450g) chicken breast, sliced thinly
– 1 can (400ml) coconut milk
– 2-3 tablespoons green curry paste (adjust to taste)
– 1 tablespoon vegetable oil
– 1 cup chicken broth
– 1 cup bell peppers, sliced (red and green)
– 1 cup zucchini, sliced
– 1 cup bamboo shoots, drained
– 1 cup Thai basil leaves
– 2 tablespoons fish sauce
– 1 tablespoon brown sugar
– Juice of 1 lime
– 1 red chili, sliced (optional for garnish)
For Serving:
– Steamed jasmine rice
– Lime wedges
– Fresh cilantro (for garnish)
Cooking Instructions
1. Prepare the Ingredients: Slice the chicken, bell peppers, and zucchini. Drain the bamboo shoots and set everything aside.
2. Heat the Oil: In a large pot or wok, heat the vegetable oil over medium heat.
3. Cook the Curry Paste: Add the green curry paste to the pot and sauté for about 1-2 minutes until fragrant.
4. Add Chicken: Add the sliced chicken to the pot and cook until it’s no longer pink, about 5-7 minutes.
5. Add Coconut Milk and Broth: Pour in the coconut milk and chicken broth. Stir well to combine.
6. Simmer: Bring the mixture to a gentle simmer and cook for about 10 minutes, allowing the flavors to meld.
7. Add Vegetables: Stir in the bell peppers, zucchini, and bamboo shoots. Cook for an additional 5 minutes until the vegetables are tender.
8. Season: Add the fish sauce, brown sugar, and lime juice. Taste and adjust seasoning as needed.
9. Finish with Basil: Stir in the Thai basil leaves just before serving.
10. Serve: Serve the curry hot over steamed jasmine rice, garnished with fresh cilantro and lime wedges.
Tips and Notes
– Adjust Spice Level: If you prefer a milder curry, reduce the amount of green curry paste.
– Vegetable Variations: Feel free to add other vegetables like eggplant or snap peas for variety.
– Make it Ahead: This curry can be made a day in advance and tastes even better the next day as the flavors develop.
– Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Nutritional Information (per serving, serves 4)
– Calories: Approximately 400 calories
– Protein: 28g
– Carbohydrates: 25g
– Fat: 22g
– Fiber: 3g
– Sugar: 5g
Cooking Time
– Prep Time: 15 minutes
– Cook Time: 25 minutes
– Total Time: 40 minutes
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Enjoy your culinary adventure with this Thai Green Curry with Chicken!
