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

Level

Medium

Yields

4 servings

Cost

£3.59

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

The Method

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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