Are you craving a vibrant, flavorful meal that's surprisingly quick to make? Look no further! This Thai green curry with chicken is a delicious and healthy dish perfect for a busy weeknight. Forget takeout – this easy recipe lets you experience the authentic taste of Thailand in the comfort of your own home. It's one of those quick dinner ideas that's both satisfying and packed with fresh flavors. This homemade cooking adventure is easier than you think!
Ingredients:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp coconut oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 (14-ounce) can full-fat coconut milk
- 2 tbsp Thai green curry paste (adjust to your spice preference)
- 1 cup chicken broth
- 1 cup broccoli florets
- 1/2 cup bamboo shoots (canned or fresh)
- 1/4 cup chopped fresh basil
- 2 tbsp fish sauce (or soy sauce for vegetarian option)
- 1 tbsp brown sugar
- Lime wedges, for serving
- Cooked Jasmine rice, for serving
Instructions:
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Sauté Aromatics: Heat coconut oil in a large pot or wok over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and ginger and cook for another minute until fragrant. This step builds the delicious base of your curry.
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Brown the Chicken: Add chicken to the pot and cook until browned on all sides. This ensures your chicken is fully cooked and adds depth of flavor.
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Bloom the Curry Paste: Add Thai green curry paste and cook for 1-2 minutes, stirring constantly, until fragrant. This step releases the incredible aroma of the curry paste.
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Simmer the Curry: Pour in coconut milk and chicken broth. Bring to a simmer, then reduce heat to low and cook for 10 minutes, allowing the flavors to meld.
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Add Vegetables: Stir in bell peppers, broccoli, and bamboo shoots. Continue to simmer for another 5-7 minutes, or until vegetables are tender-crisp.
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Season and Finish: Stir in fish sauce (or soy sauce), brown sugar, and basil. Taste and adjust seasoning as needed. Remember, you can always add more fish sauce for saltiness or brown sugar for sweetness.
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Serve: Serve hot over cooked Jasmine rice, garnished with a lime wedge.
Cooking Tips for the Best Thai Green Curry:
- Adjust the Spice: The amount of green curry paste determines the spiciness. Start with less and add more to your liking.
- Don't Overcook the Vegetables: You want them to be tender-crisp, not mushy.
- Use Fresh Ingredients: Fresh basil and ginger significantly elevate the flavor.
- Full-Fat Coconut Milk is Key: It creates a richer, creamier curry.
Variations:
- Vegetarian: Omit the chicken and add 1 (15-ounce) can of chickpeas or tofu for protein.
- Shrimp Curry: Substitute chicken with 1 lb of shrimp and cook for a shorter time (about 3-5 minutes).
- Vegetable Curry: Add your favorite vegetables like zucchini, carrots, or eggplant.
Nutritional Information (per serving, approximate):
- Calories: Approximately 450-500
- Protein: 30-35g
- Fat: 25-30g
- Carbohydrates: 30-35g
This Thai green curry recipe is a fantastic example of delicious dishes that are also easy recipes to make. It’s a perfect healthy meal option, ideal for those looking for quick dinner ideas without sacrificing flavor. Enjoy this taste of Thailand!