Craving a taste of Thailand? Then look no further! This Thai Green Curry with Chicken recipe is a delicious and surprisingly easy way to bring the vibrant flavors of Southeast Asia to your dinner table. It's a perfect example of healthy meals that are quick to prepare, even on a busy weeknight. Get ready to impress yourself and your family with this homemade cooking masterpiece! This recipe is one of the best recipes you'll find for a satisfying and flavorful weeknight dinner.
Ingredients:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly 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 bamboo shoots, drained
- 1 cup broccoli florets
- 1/2 cup snow peas
- 1/4 cup chopped cilantro, for garnish
- Cooked Jasmine rice, for serving
- Lime wedges, for serving (optional)
Instructions:
Get started:
- Heat the vegetable oil in a large pot or wok over medium-high heat. Add the chicken and cook until browned on all sides. Remove the chicken from the pot and set aside.
Build the flavor:
- Add the onion to the pot and cook until softened, about 5 minutes. Stir in the garlic and ginger and cook for another minute until fragrant.
Create the curry:
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Add the Thai green curry paste and cook for 1 minute, stirring constantly, until fragrant. This step is crucial for unlocking the full flavor of the paste.
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Pour in the coconut milk and chicken broth, stirring well to combine. Bring the mixture to a simmer.
Add the vegetables and chicken:
- Return the chicken to the pot. Add the bell peppers, bamboo shoots, and broccoli. Simmer for about 8-10 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
Finishing touch:
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Stir in the snow peas during the last 2 minutes of cooking.
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Garnish with fresh cilantro and serve hot over jasmine rice. A squeeze of fresh lime juice adds a lovely bright zing.
Tips for the Best Thai Green Curry:
- Adjust the spice level: If you prefer a milder curry, start with 1 tablespoon of green curry paste and add more to taste. For a spicier curry, add more paste or a pinch of red pepper flakes.
- Use quality ingredients: The better the ingredients, the better the curry will taste. Look for fresh, high-quality vegetables and a good quality Thai green curry paste.
- Don't overcook the vegetables: Overcooked vegetables will be mushy and lose their flavor and vibrant color. Aim for tender-crisp vegetables.
Variations:
- Vegetarian/Vegan: Substitute the chicken with firm tofu or vegetables like eggplant or mushrooms. Use vegetable broth instead of chicken broth.
- Shrimp or Tofu: Easily swap chicken for shrimp or firm tofu for a different protein. Adjust cooking times as needed.
- Add other vegetables: Feel free to add other vegetables you enjoy, such as zucchini, carrots, or cauliflower.
Nutritional Information (per serving, approximate):
- Calories: Approximately 400-450
- Protein: 30-35g
- Fat: 20-25g
- Carbohydrates: 25-30g
This easy recipe showcases the best of Thai food, and it’s perfect for a quick weeknight dinner or a more leisurely weekend meal. Enjoy!