Thai 30 min

Thai Green Curry with Chicken

Name: Thai Green Curry with Chicken
Total time: 30 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 1.5 lbs boneless chicken thighs, cut into 1.5-inch pieces; 2 cans (13.5 oz each) full-fat coconut milk (do not shake before opening); 3 tablespoons green curry paste; 2 cups mixed Thai vegetables (eggplant, zucchini, bamboo shoots); 1 cup fresh or frozen green peas; 4 kaffir lime leaves, torn; 2 stalks lemongrass, bruised and cut into 3-inch pieces; 1 tablespoon fish sauce; 1 tablespoon palm sugar or brown sugar; 1 cup Thai basil leaves; Jasmine rice for serving; Sliced red chili for garnish

spicydairy-freecomfort-foodhigh-protein

Ingredientsfor 2

520

Cal

34g

Protein

22g

Carbs

34g

Fat

11.5 lbs boneless chicken thighs, cut into 1.5-inch pieces
22 cans (13.5 oz each) full-fat coconut milk (do not shake before opening)
33 tablespoons green curry paste
42 cups mixed Thai vegetables (eggplant, zucchini, bamboo shoots)
51 cup fresh or frozen green peas
64 kaffir lime leaves, torn
72 stalks lemongrass, bruised and cut into 3-inch pieces
81 tablespoon fish sauce
91 tablespoon palm sugar or brown sugar
101 cup Thai basil leaves
11Jasmine rice for serving
12Sliced red chili for garnish

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Instructions

1
Without shaking the coconut milk cans, open them and scoop the thick cream from the top into a wok or deep pan. You should get about 1 cup of thick cream. Heat over medium heat until it sizzles and starts to separate, then add green curry paste and stir-fry 3–4 minutes until very fragrant and the oil starts to float — this step is called 'cracking the coconut cream' and is essential for flavor depth.
2
Add chicken and coat in the fragrant curry paste. Cook 3 minutes, stirring. Add the remaining thin coconut milk, kaffir lime leaves, and lemongrass. Bring to a gentle simmer.
3
Add vegetables, fish sauce, and palm sugar. Simmer 10–12 minutes until chicken is cooked through and vegetables are tender. The curry should be a vivid green color with a visible layer of green oil on the surface.
4
Taste and adjust: more fish sauce for saltiness, more sugar to balance, more curry paste for heat. Remove lemongrass pieces. Stir in Thai basil leaves — they should wilt from the heat in about 30 seconds.
5
Serve over jasmine rice garnished with sliced red chili. Pour the coconut oil that's risen to the surface over the top of the bowls — it's the most flavorful part.