Thai Green Curry with Chicken

A flavorful and aromatic Thai green curry with tender chicken and vibrant vegetables, perfect served with steamed rice.

Prep Time

15 minutes

Total Time

45 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

3 items

Cost

£3.89/serving

Season:

☀️ Summer

Meal Type:

Dinner

Cuisine:

Indian•Thai

Main Ingredient:

Chicken•Rice

Ingredients

Servings

1.5lbsChicken breast(Cut into bite-sized pieces)

£7.50

4tbspGreen curry paste(Adjust to taste)

£1.20

1canCoconut milk((13.5 oz / 400ml), full-fat recommended)

£1.10

0.5cupChicken broth(Low sodium)

£0.30

1tbspFish sauce(Optional, for added umami flavor)

£0.20

1tspBrown sugar(Or palm sugar)

£0.05

1tbspLime juice(Freshly squeezed)

£0.15

1canBamboo shoots(Drained and rinsed)

£0.80

1mediumBell pepper(Sliced (any color))

£0.70

1cupGreen beans(Cut into 1-inch pieces)

£1.00

0.3cupThai basil(Fresh leaves, roughly chopped)

£1.50

1tbspVegetable oil

£0.05

As neededSteamed rice(For serving)

£1.00

Total Cost

£15.55

£3.89 per serving

Instructions

1.
Heat vegetable oil in a large pot or wok over medium-high heat.
2.
Add green curry paste and cook for 1-2 minutes, stirring constantly, until fragrant.
3.
Add chicken and cook until lightly browned on all sides.
4.
Pour in coconut milk and chicken broth. Bring to a simmer.
5.
Add fish sauce (if using), brown sugar, and lime juice. Stir to combine.
6.
Add bamboo shoots, bell pepper, and green beans. Simmer for 10-15 minutes, or until vegetables are tender and chicken is cooked through.
7.
Stir in Thai basil just before serving.
8.
Serve hot over steamed rice.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (450g)

650 kcal / 2720 kJ

Carbs

25g

10% of RDA

Fat

40g

57% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

12 g

13% of RDA

Sodium

1100 mg

48% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

Adjust the amount of green curry paste to control the spiciness.

For a richer flavor, use coconut cream instead of coconut milk.

Other vegetables such as eggplant, zucchini, or broccoli can be added to the curry.

Garnish with a sprinkle of chopped peanuts or red chili flakes for added flavor and texture.

Cooking Equipment

Large pot or wok

Cutting board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

Share recipe

Loading recipe...