Thai Green Curry with Chicken and Coconut Rice

A vibrant and flavorful Thai green curry served with fragrant coconut rice, perfect for a satisfying lunch.

Prep Time

20 minutes

Total Time

50 minutes

Calories

650

Level

Medium

Yields

4 servings

Cost

£3.45

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Indian•Thai

Main Ingredient:

Chicken•Rice

Ingredients

Servings

1lbChicken breast(Cut into bite-sized pieces)

£5.50

2tbspThai green curry paste(Adjust to your spice preference)

£1.20

13.5ozCoconut milk(Full-fat or light)

£1.50

1tbspFish sauce(To taste, adjust for saltiness)

£0.30

1tbspPalm sugar or brown sugar(To balance the flavors)

£0.10

1tbspLime juice(Freshly squeezed, to taste)

£0.25

8ozBamboo shoots(Drained and rinsed)

£1.00

1mediumBell pepper(Sliced (red, green, or yellow))

£0.70

1mediumZucchini(Sliced)

£0.60

0.5cupThai basil leaves(Fresh, roughly chopped)

£1.50

1cupJasmine rice(Rinsed)

£0.40

1cupCoconut milk (for rice)(Full-fat or light)

£0.75

0.5cupWater (for rice)

0.3tspSalt (for rice)

£0.01

Total Cost

£13.81

£3.45 per serving

The Method

1
**Prepare the Coconut Rice:** In a medium saucepan, combine jasmine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all liquid is absorbed and the rice is tender. Fluff with a fork.
2
**Prepare the Curry:** Heat a wok or large skillet over medium-high heat. Add the green curry paste and cook for 1-2 minutes, stirring constantly, until fragrant.
3
Add the chicken and cook until browned on all sides.
4
Pour in the coconut milk, fish sauce, and palm sugar. Bring to a simmer, stirring until the sugar dissolves.
5
Add the bamboo shoots, bell pepper, and zucchini. Simmer for 5-7 minutes, or until the vegetables are tender-crisp.
6
Stir in the lime juice and Thai basil. Cook for another minute.
7
Serve the green curry hot over the coconut rice. Garnish with extra Thai basil, if desired.

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My Notes

Nutrition Information

Nutrition per serving (450g)

650 kcal / 2720 kJ

Carbs

55g

21% of RDA

Fat

35g

50% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

15 g

17% of RDA

Sodium

900 mg

39% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

For a spicier curry, add a chopped chili pepper or a pinch of chili flakes to the paste while cooking.

You can substitute other vegetables, such as eggplant, green beans, or broccoli.

If you don't have palm sugar, you can use brown sugar or honey as a substitute.

If the curry is too thick, add a little water or chicken broth to thin it out.

Cooking Equipment

Wok or large skillet

Medium saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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