Green Curry Chicken is a flavorful Thai-inspired dish made with tender chicken simmered in creamy coconut milk, aromatic green curry paste, and vibrant herbs. It pairs perfectly with steamed rice and delivers a balance of spicy, savory, and slightly sweet flavors. This comforting curry is ideal for a hearty dinner or special gathering, and can be customized with seasonal vegetables for added texture. A perfect blend of taste and tradition that brings the essence of Thai cuisine to your table.
Green Curry Chicken
0 out of 5 stars (based on 0 reviews)
Cook Time
1 hour 30 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Chicken – 500 Grams
- Coconut Milk – 400 Ml
- Green Curry Paste – 3 Tbsp
- Fish Sauce – 2 Tbsp
- Palm Sugar – 1 Tbsp
- Thai Basil – 10 Leaves
- Kaffir Lime Leaves – 4 Pieces
- Eggplant – 2 Pieces
- Garlic – 4 Cloves
- rice – 2 Cups
Nutrition
Per Serving
560 Kcal
Calories
35 g
Protein
40 g
Fat
25 g
Carbohydrates
920 Mg
Sodium
0.8 Mg
Vitamin B6
Directions
Step 1
Rinse and cut the chicken into bite-sized pieces and set aside.
Step 2
In a large pan over medium heat, add 1 tablespoon of coconut milk and green curry paste. Stir and sauté until fragrant.
Step 3
Add the chicken pieces and cook until they are no longer pink on the outside.
Step 4
Pour in the remaining coconut milk and stir well to combine with the curry paste and chicken.
Step 5
Add fish sauce and palm sugar, stirring until fully dissolved.
Step 6
Simmer the mixture for 15 minutes on low heat.
Step 7
Tear the kaffir lime leaves into halves and add to the curry for added aroma.
Step 8
Cut the eggplants into chunks and add to the curry. Cook until they become tender.
Step 9
Crush the garlic cloves lightly and add them to the curry for depth of flavor.
Step 10
Stir in Thai basil leaves and let simmer for another 5 minutes before turning off the heat.
Step 11
Serve hot with steamed rice for a delicious, comforting meal.
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