Thai Green Curry Chicken Recipe
Thai Green Curry Chicken Recipe is a Thai recipe categorized as main course, with 20 min of prep, 30 min of cooking, and 50 min total. It yields 4 servings.
Chicken simmers in coconut milk with green curry paste, broth, bell pepper, onion, and aromatic herbs. Serve the curry with rice or rice noodles to absorb the spicy, savory sauce.
Mealtime: Dinner
Type: Main Course
Cuisine: Thai
Dietary Preferences: Gluten-Free, Dairy-Free
Cooking Time: Medium (30 minutes)
Difficulty Level: Intermediate
Seasonal Preference: All-Year-Round
Nutritional Information (per serving)
Calories: 350
Protein: 25g
Carbs: 15g
Fat: 20g
Fiber: 2g
Kid-Friendly: Moderate (can adjust spiciness)
Ingredients
- 1 lb chicken breast, cut into bite-sized pieces
- 2 tablespoons green curry paste
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 bell pepper, sliced
- 1 onion, chopped
- 1 cup bamboo shoots
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon vegetable oil
- 2 tablespoons Fresh basil leaves, for garnish
- 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, plus more to taste
Step by Step Instructions
- Heat the oil in a large skillet over medium heat. Add the green curry paste and fry for a minute to release the flavors.
- Add the chicken and cook until it’s no longer pink.
- Pour in the coconut milk and chicken broth, bring to a simmer.
- Add the bell pepper, onion, and bamboo shoots. Cook until the vegetables are tender.
- Stir in the fish sauce and brown sugar. Adjust the seasoning with salt and pepper.
- Simmer for a few more minutes until everything is well combined and heated through.
- Garnish with fresh basil leaves before serving.
- Serve with steamed rice or rice noodles for a complete meal.
Variations and Serving Suggestions: For a vegetarian version, replace the chicken with tofu and use vegetable broth instead of chicken broth. You can also add other vegetables like eggplant or zucchini for more variety. This dish pairs well with a light, crisp beer or a glass of Riesling.
Storage & Reheating
Storage
Within two hours of cooking, divide leftover Thai Green Curry Chicken Recipe into shallow portions and refrigerate them in an airtight container at 40°F (4°C) or below. Use refrigerated leftovers within 3 to 4 days; freeze sooner if they will not be used in that window.
Reheating
Reheat Thai Green Curry Chicken Recipe in a saucepan over medium-low heat, stirring and adding a small splash of coconut milk or water if it has thickened. Bring soups, sauces, and gravies to a rolling boil where applicable, and verify that all leftovers reach 165°F (74°C) before serving.
Practical Cooking Notes
chef’s knife, cutting board, measuring tools, heavy skillet, heavy-bottomed saucepan or Dutch oven.
Check the thickest piece with an instant-read thermometer; poultry is ready at 165°F (74°C).
Prep time: 20 minutes. Cook time: 30 minutes. Total time: 50 minutes. Unverified legacy timing has been estimated from the listed method; begin checking at the recipe’s objective doneness cue.
Recipe FAQs & Expert Tips
How do I know when Thai Green Curry Chicken Recipe is done?
Check the thickest piece with an instant-read thermometer; poultry is ready at 165°F (74°C).
What gives Thai Green Curry Chicken Recipe its characteristic flavor?
The defining combination is lb chicken breast and green curry paste. Keep the listed proportions on the first attempt, then adjust finishing seasoning only after tasting.
Can I prepare components of Thai Green Curry Chicken Recipe ahead?
You can measure and prepare the ingredients in advance. For the best texture, complete the final cooking step close to serving and use the recipe’s stated doneness cue rather than the clock alone.
What should I serve with Thai Green Curry Chicken Recipe?
Pair it with jasmine rice and a fresh cucumber salad; choose the lighter option when the recipe itself is rich or sauce-forward.