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–+ servings

Thai Green Curry

A fragrant and spicy Thai green curry made with fresh herbs, vegetables, and protein of choice, simmered in coconut milk.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Curry Base
  • 1 cup Coconut milk Full-fat for creaminess
  • 2 tablespoons Green curry paste Adjust to taste
  • 1 tablespoon Fish sauce Or soy sauce for vegetarian option
  • 1 tablespoon Brown sugar To balance flavors
Vegetables
  • 1 cup Bell pepper Sliced
  • 1 cup Zucchini Sliced
  • 1 cup Eggplant Cubed
  • 1 cup Snow peas
Protein
  • 1 pound Chicken breast Sliced thinly
Garnish
  • 1 tablespoon Fresh basil Thai basil preferred
  • 1 tablespoon Lime juice Freshly squeezed

Method
 

Prepare the Curry
  1. In a wok, heat a small amount of oil over medium heat. Add the green curry paste and sauté for 1-2 minutes until fragrant.
  2. Pour in the coconut milk and stir to combine with the curry paste.
  3. Add fish sauce and brown sugar, stirring until dissolved.
Cook the Protein and Vegetables
  1. Add the sliced chicken breast to the wok and cook until no longer pink, about 5-7 minutes.
  2. Stir in the bell pepper, zucchini, eggplant, and snow peas. Cook for another 5-10 minutes until vegetables are tender.
Finish and Serve
  1. Remove from heat and stir in fresh basil and lime juice.
  2. Serve hot over jasmine rice or noodles.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 30gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 1500IUVitamin C: 60mgCalcium: 50mgIron: 2mg

Notes

For a vegetarian version, substitute chicken with tofu and use soy sauce instead of fish sauce.

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