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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
Level
Medium
Yields
4 servings
Cost
£3.89
Ingredients
Servings
4
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
The Method
- 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.
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My Notes
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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.
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