If you’re looking for a dish that brings the vibrant flavors of Thailand to your kitchen, this Thai Green Curry with Chicken and Vegetables is the answer. It’s not just a meal; it’s an experience filled with aromatic spices and fresh ingredients. Plus, this recipe is gluten free, making it suitable for those with dietary restrictions.
Imagine sitting down to a steaming bowl of this hearty curry, where tender chicken pieces mingle with colorful vegetables, all enveloped in a creamy coconut sauce. The harmony of flavors is simply delightful and will transport you straight to the streets of Bangkok.
This recipe is perfect for both weeknight dinners and special occasions. It’s easily adjustable to suit your spice tolerance, so whether you like it mild or with a spicy kick, you can customize it to your preference.
Delicious Thai Green Curry with Chicken and Vegetables
This Thai Green Curry with Chicken and Vegetables is a rich and satisfying dish that features tender chicken simmered with fresh vegetables in a fragrant coconut milk sauce. The curry is well-balanced, offering a combination of spicy, savory, and slightly sweet flavors that captivate your taste buds.
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons Thai green curry paste
- 1 can (13.5 oz) coconut milk
- 1 cup chicken broth
- 1 cup bell peppers, sliced
- 1 cup zucchini, sliced
- 1 cup broccoli florets
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- Fresh basil leaves for garnish
- Cooked jasmine rice for serving
Instructions
- Prepare the Chicken: In a large pot or wok, heat a little oil over medium heat. Add the chicken pieces and cook until browned on all sides.
- Add Curry Paste: Stir in the Thai green curry paste and cook for about 1 minute until fragrant.
- Incorporate Coconut Milk: Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a simmer.
- Add Vegetables: Add the sliced bell peppers, zucchini, and broccoli florets. Cook for about 5-7 minutes until the vegetables are tender yet still crisp.
- Season: Stir in the fish sauce, brown sugar, and lime juice. Adjust seasoning to taste.
- Serve: Ladle the curry over bowls of cooked jasmine rice and garnish with fresh basil leaves before serving.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 400kcal
- Fat: 25g
- Protein: 30g
- Carbohydrates: 20g
