Green Curry Recipe
This Thai green curry recipe is quick and easy and huge on flavor with lots of chicken, green curry paste, peppers, coconut milk perfect seasoning blend.
Servings: 4
Calories: 438kcal
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless chicken thighs chopped into bite-sized pieces (chicken breast is good to use as well)
- 2-3 spicy green peppers I used a jalapeno and 2 serrano peppers, though you can use hotter or milder
- 3 cloves garlic chopped
- 1 tablespoon chopped ginger
- 1/4 cup green curry paste
- 13.5 ounces coconut milk 1 can
- 1 cup chicken stock
- 1 tablespoon brown sugar or use palm sugar, if available
- 2 tablespoons fish sauce
- 1.5 cups snap peas
- 1 cup Thai basil chopped
FOR SERVING: Cooked jasmine rice or cooked noodles, spicy chili flakes, fresh chopped basil or parsley
Instructions
- Heat the oil in a large pan or pot to medium heat.
- Add the chicken and spicy chili peppers and cook for 5 minutes to brown the chicken pieces.
- Add the garlic, chopped ginger and green curry paste and cook for 1 minute, stirring, until the the flavors bloom and you can smell the wonderful curry paste and garlic.
- Add the coconut milk, chicken stock, sugar and fish sauce. Reduce heat and simmer for 15 minutes to let the flavors develop and the coconut milk to reduce and thicken.
- Stir in the snap peas and simmer for 2-3 minutes to soften them up.
- Stir in the Thai basil and serve over jasmine rice or prepared noodles. Garnish with spicy chili flakes and fresh chopped herbs.
Notes
Heat Factor: Medium. The heat will depend on your choice of added chili peppers.
Nutrition
Calories: 438kcal | Carbohydrates: 15g | Protein: 28g | Fat: 31g | Saturated Fat: 20g | Cholesterol: 110mg | Sodium: 911mg | Potassium: 750mg | Fiber: 2g | Sugar: 8g | Vitamin A: 3286IU | Vitamin C: 58mg | Calcium: 86mg | Iron: 6mg