Description
Thai Green Curry is a vibrant and aromatic dish that embodies the essence of Thai cuisine with its harmonious blend of spicy, sweet, and creamy flavors. This easy-to-make recipe features tender chicken thighs cooked in a luscious coconut milk sauce, enriched with fresh vegetables like bell peppers and zucchini. The fragrant green curry paste, made from a medley of herbs and spices, infuses every bite with authentic Thai zest. Perfect for busy weeknights or a special gathering, this dish can be whipped up in under 30 minutes, making it an ideal choice for those seeking both convenience and flavor. Serve it over jasmine rice or accompany it with naan for a delightful culinary experience that transports your taste buds straight to the streets of Thailand.
Ingredients
- 2 tablespoons green curry paste
- 1 can (400ml) full-fat coconut milk
- 500g boneless chicken thighs, cut into bite-sized pieces
- 1 cup bell peppers, sliced
- 1 medium zucchini, sliced into half-moons
- Fresh basil leaves for garnish
Instructions
- Heat 1 tablespoon of oil in a large pot over medium heat. Add green curry paste and sauté for about 1 minute until fragrant.
- Gradually stir in the coconut milk until well combined with the curry paste.
- Add chicken pieces along with sliced bell peppers and zucchini. Mix well to coat everything in the sauce.
- Reduce heat to medium-low and simmer for about 10 minutes or until the chicken is cooked through.
- Stir in fresh basil leaves just before serving and enjoy hot over steamed rice or noodles.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg