Thai Green Curry Recipe

Name: Thai Green Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 -3 tablespoons green curry paste; 2 tablespoons coconut oil or 2 tablespoons other vegetable oil; 1 - 1 1/2 lb boneless chicken breasts, cut into chunks or 1 -1 1/2 lb shrimp; 1 (14 ounce) can coconut milk; 1 teaspoon grated lime zest (zest from 1 lime); 1 red bell pepper, seeded and cut into chunks; 1 zucchini, sliced lengthwise several times then cut into chunks; fish sauce; brown sugar; lime juice; fresh basil

Servings: persons

2 -3 tablespoons green curry paste
2 tablespoons coconut oil or 2 tablespoons other vegetable oil
1 - 1 1/2 lb boneless chicken breasts, cut into chunks or 1 -1 1/2 lb shrimp
1 (14 ounce) can coconut milk
1 teaspoon grated lime zest (zest from 1 lime)
1 red bell pepper, seeded and cut into chunks
1 zucchini, sliced lengthwise several times then cut into chunks
fish sauce
brown sugar
lime juice
fresh basil

1
Warm a wok or large frying pan over medium-high heat. Add oil and swirl around, then add the green curry paste.
2
Stir-fry briefly to release the fragrance (30 seconds to 1 minute), then add coconut milk.
3
Add chicken, stirring to incorporate. When the curry sauce comes to a boil, reduce heat to medium or medium low, until you get a nice simmer.
4
Cover and allow to simmer 3-5 more minutes, or until chicken is cooked through. Stir occasionally.
5
Add the bell pepper and zucchini, plus the lime zest, stirring well to incorporate. Simmer another 2-3 minutes, or until vegetables are softened but still firm and colorful.
6
Do a taste test for salt, adding 1-2 T. fish sauce if not salty enough. If you would prefer a sweeter curry add a little brown sugar. If too salty, add a squeeze of lime juice. If too spicy, add more coconut milk.
7
Serve this curry in bowls over rice. Top each portion with fresh basil.

135

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 -3 tablespoons green curry paste, 2 tablespoons coconut oil or 2 tablespoons other vegetable oil, 1 - 1 1/2 lb boneless chicken breasts, cut into chunks or 1 -1 1/2 lb shrimp, 1 (14 ounce) can coconut milk, and more.

Yes, Thai Green Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Green Curry

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