By Anonymous Pancetta
Chicken and Vegetable Thai Green Curry
9 steps
Prep:10minCook:20min
This Chicken and Vegetable Thai Green Curry is a quick and healthy Thai-inspired dinner. Ready to serve in 30 minutes.
Updated at: Mon, 20 Nov 2023 16:30:14 GMT
Nutrition balance score
Unbalanced
Glycemic Index
41
Low
Glycemic Load
6
Low
Nutrition per serving
Calories455.5 kcal (23%)
Total Fat25.8 g (37%)
Carbs13.8 g (5%)
Sugars4.9 g (5%)
Protein41.7 g (83%)
Sodium668.4 mg (33%)
Fiber1.4 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
30 ouncesboneless skinless chicken breasts
diced into bite-sized pieces
15 ouncescoconut milk
can
2 tablespoonsgreen curry paste
adjust to taste
2 cupsmixed vegetables
bell peppers, snow peas, carrots, chopped
1 tablespoonvegetable oil
2cloves garlic
minced
1 tablespoonfresh ginger
minced
1 tablespoonfish sauce
omit if needed for seafood allergy
1 tablespoonbrown sugar
1juice of lime
Fresh basil
or cilantro leaves, for garnish, optional
rice
or rice noodle, gluten - free, cooked, for serving
Instructions
Step 1
In a large skillet or wok, heat the vegetable oil over medium-high heat.
Step 2
Add the minced garlic and fresh ginger, and sauté for about 1-2 minutes until fragrant.
Step 3
Add the diced chicken pieces to the skillet and cook for about 5-6 minutes until they are cooked through and no longer pink.
Step 4
Stir in the green curry paste and cook for an additional 2 minutes, stirring constantly.
Step 5
Pour in the coconut milk, fish sauce (if using), and brown sugar. Stir to combine and let it simmer for about 5 minutes.
Step 6
Add the chopped mixed vegetables to the skillet and cook for about 3-4 minutes until they are tender-crisp.
Step 7
Squeeze the juice of one lime into the curry and stir to combine.
Step 8
Serve the Chicken and Vegetable Thai Green Curry hot overcooked rice or rice noodles.
Step 9
Garnish with fresh basil or cilantro leaves if desired.
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