Description
A rich and creamy Thai green curry made with tender chicken, coconut milk, and aromatic herbs, perfectly balanced with spice and sweetness.
Ingredients
Scale
- 500 grams chicken breast, sliced
- 400 ml coconut milk
- 2 tablespoons green curry paste
- 1 cup bell peppers, sliced
- 1 red chili, sliced
- 1 handful fresh basil leaves
- 3 kaffir lime leaves
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 tablespoon vegetable oil
Instructions
- Heat vegetable oil in a pan over medium heat.
- Add green curry paste and cook until fragrant.
- Pour in coconut milk and stir until combined.
- Add chicken and coat with sauce.
- Simmer for 10 to 15 minutes until chicken is cooked.
- Add bell peppers, kaffir lime leaves, fish sauce, and sugar.
- Stir in basil and red chili before serving.
Notes
- Use full-fat coconut milk for best texture
- Adjust curry paste for spice level
- Add vegetables later to keep them crisp
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg
Keywords: thai green curry, chicken curry, coconut curry