Description
Thai Green Curry with coconut milk, chicken, and vegetables. Fragrant, flavorful, and ready in 30 minutes.
Ingredients
2 tbsp coconut oil
1 onion, sliced
3 garlic cloves, minced
2 tbsp green curry paste
1 can (14 oz) coconut milk
1 cup chicken broth
1 red bell pepper, sliced
1 zucchini, sliced
1 cup broccoli
1 lb chicken breast or thighs (or tofu)
1 tbsp fish sauce (or soy sauce)
1 tbsp brown sugar
1/2 cup basil
Juice of 1 lime
Cooked jasmine rice
Instructions
1. Heat oil; cook onion and garlic 2 minutes.
2. Stir in curry paste; cook 1 minute.
3. Add coconut milk and broth; simmer 2 minutes.
4. Add chicken and vegetables; simmer 10 minutes.
5. Stir in fish sauce, sugar, lime juice; taste and adjust.
6. Stir in basil; serve hot with rice.
Notes
Adjust heat with more or less curry paste.
Use tofu or chickpeas for vegetarian.
Freeze portions up to 2 months; reheat gently.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup with rice
- Calories: 390
- Sugar: 9 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 65 mg