I love this dish in all forms, and love the adaptability of this recipe. This is a good recipe for beginners to Thai cooking. Pretty impossible to mess up!
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Units: US | Metric
- 14.79-22.18 ml green curry paste
- 14.79 ml coconut oil or 14.79 ml other vegetable oil
- 226.79-340.19 g boneless chicken breasts, cut into chunks or 226.79-340.19 g shrimp
- 198.44 g can coconut milk
- 2.46 ml 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
- 1Warm a wok or large frying pan over medium-high heat. Add oil and swirl around, then add the green curry paste.
- 2Stir-fry briefly to release the fragrance (30 seconds to 1 minute), then add coconut milk.
- 3Add 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.
- 4Cover and allow to simmer 3-5 more minutes, or until chicken is cooked through. Stir occasionally.
- 5Add 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.
- 6Do 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.
- 7Serve this curry in bowls over rice. Top each portion with fresh basil.
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Nutritional Facts for Thai Green Curry
Serving Size: 1 (209 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 641.2
- Calories from Fat 309
- Total Fat 34.4 g
- Saturated Fat 24.9 g
- Cholesterol 72.6 mg
- Sodium 113.9 mg
- Total Carbohydrate 58.4 g
- Dietary Fiber 1.3 g
- Sugars 55.8 g
- Protein 25.7 g
The following items or measurements are not included:
green curry paste