Description
This green thai chicken coconut curry blends authentic Thai flavors with creamy coconut milk and aromatic herbs. Spicy, rich layers of complexity invite home cooks to explore southeast Asian culinary traditions while enjoying a deeply satisfying meal.
Ingredients
Scale
- 1 lb (1 pound) boneless, skinless chicken breasts or thighs, sliced thin
- 13.5 oz (1 can) coconut milk (full-fat for best texture)
- 2–3 tbsps green curry paste (adjust to taste)
- ½ cup chicken broth or water
- 1 red bell pepper, sliced
- 1 zucchini or green beans, sliced
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 1 cup baby spinach or Thai basil leaves
- 1 tbsp coconut oil or vegetable oil
- Juice of ½ lime
- Fresh cilantro
- Lime wedges
- Sliced chili
- Extra Thai basil
- Cooked jasmine rice
Instructions
- Sear Protein: Heat coconut oil in a large skillet over medium-high heat, cooking chicken until golden and nearly cooked through, about 5-6 minutes. Remove chicken and set aside.
- Develop Curry Base: In the same pan, add curry paste and toast until fragrant, creating a robust aromatic foundation for the dish. Pour in coconut milk and chicken broth, whisking to integrate the paste seamlessly. Incorporate fish sauce and brown sugar to build a complex, layered liquid base.
- Vegetable Integration: Add bell peppers and zucchini to the simmering sauce, allowing vegetables to soften while maintaining a slight crunch. Return chicken to the pan, ensuring complete reheating and flavor absorption.
- Final Flourish: Gently fold in baby spinach or Thai basil, letting leaves wilt and infuse the curry with fresh herbal notes. Finish by drizzling fresh lime juice across the surface, balancing and brightening the entire dish. Taste and adjust seasonings as needed for a perfectly harmonized flavor profile.
Notes
- Manage Heat Control: Keep medium-high temperature steady to prevent burning curry paste and achieve perfect golden chicken color without overcooking.
- Balance Flavor Layers: Add fish sauce and brown sugar incrementally, tasting gradually to create harmonious sweet-savory-spicy curry profile without overwhelming ingredients.
- Preserve Vegetable Texture: Cook bell peppers and zucchini briefly (4-5 minutes) to maintain crisp texture and prevent soggy, wilted vegetables that lose nutritional value.
- Customize Spice Levels: Adjust green curry paste quantity based on personal heat tolerance, using less for mild preferences or adding extra chili for intense spiciness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 5
- Calories: 445
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 19 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 90 mg