Get ready to transport your taste buds to the bustling streets of Thailand with this mouthwatering green curry that promises to be your new obsession! This isn't just another chicken recipe - it's a symphony of flavors that will make your kitchen smell like a Bangkok street food paradise. Imagine tender chicken, crisp vegetables, and a creamy coconut sauce that's so good, you'll want to lick the spoon (no judgment here!). Whether you're a seasoned cook or a curious foodie, this green curry will turn an ordinary meal into an extraordinary culinary experience that'll have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 500g chicken breast, diced
- 2 tablespoons green curry paste
- 400ml coconut milk
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 2 tablespoons fish sauce
- Fresh basil leaves for garnish
- Jasmine rice for serving
Instructions
- Prepare all ingredients by dicing the chicken breast into bite-sized pieces, slicing the bell pepper and zucchini into thin strips, and having your green curry paste, coconut milk, and fish sauce ready.
- Heat a large wok or deep skillet over medium-high heat. Add a small amount of oil and allow it to become hot.
- Add the green curry paste to the hot pan and stir-fry for 1-2 minutes until fragrant, releasing its aromatic oils and spices.
- Add the diced chicken to the pan and cook for 3-4 minutes, stirring continuously to ensure even cooking and that the chicken is coated with the curry paste.
- Pour in the coconut milk and fish sauce, stirring to combine and create a smooth, creamy sauce. Bring the mixture to a gentle simmer.
- Add the sliced bell pepper and zucchini to the curry. Reduce heat to medium-low and let the vegetables cook for 10-12 minutes until they are tender but still retain some crispness.
- Taste the curry and adjust seasoning if needed, adding more fish sauce for saltiness or curry paste for heat.
- While the curry is simmering, prepare jasmine rice according to package instructions.
- Once the chicken is fully cooked and the vegetables are tender, remove the curry from heat.
- Serve the green curry hot over jasmine rice, garnishing with fresh basil leaves for added flavor and aroma.
Tips
- Choose Fresh Ingredients: The secret to an amazing green curry is using the freshest ingredients possible. Look for vibrant green curry paste and high-quality coconut milk.
- Control the Heat: Green curry paste can vary in spiciness. Start with less and add more if you want extra kick - you can always add heat, but you can't take it away!
- Don't Rush the Cooking: Allow the curry paste to bloom in the oil for 1-2 minutes. This releases the essential oils and deepens the flavor profile.
- Cut Vegetables Uniformly: Slice your bell peppers and zucchini into similar-sized pieces to ensure even cooking.
- Use Jasmine Rice: The fragrant jasmine rice is the perfect complement to this curry. Cook it separately and let it soak up the delicious curry sauce.
- Fresh Herbs Matter: Don't skip the fresh basil leaves - they add a bright, aromatic finish that elevates the entire dish.
- Make It Your Own: Feel free to customize with additional vegetables like bamboo shoots or eggplant, or swap chicken for tofu for a vegetarian version.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 15g
Protein: 35g
Fat: 28g
Saturated Fat: 20g
Cholesterol: 95mg
