Thai Green Curry with Chicken and Vegetables

A flavorful and aromatic Thai green curry with tender chicken and a medley of fresh vegetables. This recipe is easily adaptable to your preferred vegetables and protein.

Prep Time

15 minutes

Total Time

40 minutes

Calories

485 kcal

Difficulty

Medium

Equipment

3 items

Cost

£3.59/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Dinner

Cuisine:

Indian•Thai

Main Ingredient:

Chicken

Dietary:

Gluten-Free

Mood:

Healthy

Ingredients

Servings

1lbChicken Breast(Cut into bite-sized pieces)

£5.50

2tablespoonsGreen Curry Paste(Adjust to taste for spiciness)

£1.20

13.5ozCoconut Milk(Full-fat coconut milk recommended for richness)

£1.40

8ozBamboo Shoots(Drained and rinsed)

£0.90

1eachBell Peppers (Red and Green)(Sliced)

£1.50

1cupBroccoli Florets(Optional, can substitute with other vegetables)

£0.75

1cupSnap Peas(Optional, can substitute with other vegetables)

£1.20

1tablespoonsFish Sauce(To taste. Can substitute with soy sauce for vegetarian option.)

£0.30

1teaspoonBrown Sugar(To balance the flavors)

£0.05

1tablespoonLime Juice(Freshly squeezed)

£0.20

0.3cupFresh Basil Leaves(For garnish, chopped)

£0.80

As neededCooked Rice(For serving)

£0.50

1tablespoonVegetable Oil

£0.05

Total Cost

£14.35

£3.59 per serving

Instructions

1.
Heat vegetable oil in a large pot or wok over medium-high heat.
2.
Add the green curry paste and cook for 1-2 minutes, stirring constantly, until fragrant. This helps to bloom the spices.
3.
Add the chicken and cook until browned on all sides.
4.
Pour in the coconut milk and bring to a simmer.
5.
Add the bamboo shoots, bell peppers, broccoli, and snap peas. Cook until the vegetables are tender-crisp, about 5-7 minutes.
6.
Stir in the fish sauce, brown sugar, and lime juice. Taste and adjust seasonings as needed.
7.
Remove from heat and stir in the fresh basil leaves.
8.
Serve hot over cooked rice.

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My Notes

Nutrition Information

Nutrition per serving (425g)

485 kcal / 2029 kJ

Carbs

22g

8% of RDA

Fat

26g

37% of RDA

Protein

42g

84% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

11 g

12% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

17 g

85% of RDA

Chef's Tips

For a spicier curry, use more green curry paste or add a pinch of chili flakes.

Customize the vegetables to your liking. Other options include zucchini, eggplant, and mushrooms.

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

For a vegetarian version, substitute the chicken with tofu or tempeh and use soy sauce instead of fish sauce.

Leftovers can be stored in the refrigerator for up to 3 days.

Cooking Equipment

Large pot or wok

Cutting board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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