Green Thai Curry
My green Thai curry has chicken, vegetables, herbs, and a creamy, spicy coconut milk sauce. It's perfect for a weeknight meal.
Servings: 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 ½ pounds boneless skinless chicken breast cut into 1-inch pieces
- ½ teaspoon salt plus more to taste
- ¼ teaspoon black pepper plus more to taste
- 1 small onion thinly sliced
- 1 tablespoon ginger minced
- 2 garlic cloves minced
- 1 jalapeño minced
- 2 tablespoons prepared green curry paste
- 2 (14.5 ounce) cans coconut milk
- 1 green pepper thinly sliced
- 1 small head cauliflower cut into florets
- 1 tablespoon fresh lime juice
- ¼ cup cilantro chopped
- ¼ cup fresh basil chopped
- Steamed white rice for serving
Instructions
- Add olive oil to a large, heavy-bottomed pot and set over medium-high heat. Season the chicken with salt and pepper. Add chicken and stir fry for about 6 minutes, or until golden brown. Remove from the pan with a slotted spoon and set aside. Chicken will not be cooked through.
- Add onion to the same pot and cook for 6 to 8 minutes, or until the onions are softened and golden brown. Add ginger, garlic and jalapeño (if using) and cook for 1 minute more, or until very fragrant. Season with ½ teaspoon salt and ¼ teaspoon pepper
- Add the green curry paste, stirring with a wooden spoon to coat all of the aromatics with curry paste. Add the coconut milk, and bring to a simmer.
- Add green pepper, cauliflower and chicken to the pot and cover and cook at a simmer for 5 to 7 minutes, or until the vegetables are tender and the chicken is cooked through.
- Remove from heat and stir in lime juice, cilantro and basil before serving with steamed rice or noodles.
Notes
My Top Tip: Before adding the coconut milk, make sure to sauté the green curry paste with the aromatics (onion, garlic, ginger) well. This step releases the oils in the curry paste and maximizes the flavor in the final dish! Plus, it smells great while you're cooking.
Storage: Cool your curry to room temperature, then refrigerate it in an airtight container for up to 4 days. For reheating, warm your curry on the stove over medium heat until simmering, or microwave in short bursts, stirring in between. Add a splash of coconut milk or water if the curry thickens too much upon reheating.
Freezing: You can freeze your cooled soup in an airtight container for up to 2 months. When you're ready to eat, thaw it in the fridge overnight before reheating.
Nutrition
Serving: 2cups | Calories: 306kcal | Carbohydrates: 10g | Protein: 25g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 447mg | Potassium: 629mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1020IU | Vitamin C: 44mg | Calcium: 32mg | Iron: 1mg
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