Thai Green Curry Recipe

Name: Thai Green Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces green beans, trimmed; 2 medium carrots (10 oz), cut at a diagonal into 1/4-inch thick slices; 3 tablespoons green curry paste (available in the Asian aisle at most supermarkets); 2 (13.5-oz) cans light coconut milk; 3/4 cup low-sodium chicken broth*; 1 tablespoon Asian fish sauce* (also available at most supermarkets); 2 tablespoons brown sugar (preferably dark); 1 large sweet potato (about 1 lb), cut into 1-inch pieces; 2 pounds skinless boneless chicken breasts, cut into 1/4-inch-thick slices (or firm organic tofu, cut into 1-inch cubes); 1 medium zucchini, halved lengthwise and cut into 1/2-inch-thick slices

Servings: persons

8 ounces green beans, trimmed
2 medium carrots (10 oz), cut at a diagonal into 1/4-inch thick slices
3 tablespoons green curry paste (available in the Asian aisle at most supermarkets)
2 (13.5-oz) cans light coconut milk
3/4 cup low-sodium chicken broth*
1 tablespoon Asian fish sauce* (also available at most supermarkets)
2 tablespoons brown sugar (preferably dark)
1 large sweet potato (about 1 lb), cut into 1-inch pieces
2 pounds skinless boneless chicken breasts, cut into 1/4-inch-thick slices (or firm organic tofu, cut into 1-inch cubes)
1 medium zucchini, halved lengthwise and cut into 1/2-inch-thick slices

1
Bring a medium saucepan of water with 1/2 tsp salt to a boil. Blanch green beans and carrots for 2 minutes; drain. Set aside.
2
In a 4- to 5-quart heavy pot, cook curry paste over medium heat, stirring constantly for 1 minute. Whisk in coconut milk, chicken broth, fish sauce, and sugar, and simmer briskly until liquid is reduced by about one-third (10-15 minutes).
3
Add sweet potato to pot and simmer until it begins to soften (5 minutes). Add chicken, if using, bring to a simmer, and cook until no longer pink (5 minutes). Add zucchini, blanched vegetables, and tofu (if using). Continue to cook, covered, until zucchini is just tender (3-5 minutes more). Serve.
4
*To make this dish vegetarian, substitute vegetable broth and soy sauce for the chicken broth and fish sauce.

566

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 10 ingredients. The key ingredients include: 8 ounces green beans, trimmed, 2 medium carrots (10 oz), cut at a diagonal into 1/4-inch thick slices, 3 tablespoons green curry paste (available in the Asian aisle at most supermarkets), 2 (13.5-oz) cans light 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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