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5 from 2 votes

Thai Green Curry

Skip the takeout and make your faves at home with this Thai Green Curry! The best part? You can add as much chicken and as you want.
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Asian, Thai
Keyword: curry, dinner, green curry, thai
Servings: 6 servings
Calories: 326kcal

Ingredients

  • 1 1/2 lb raw chicken breast, sliced thinly
  • 2 medium zucchini, trimmed and sliced (480 grams)
  • 1/2 lb French green beans, trimmed and cut into 1-2" pieces
  • 1 13.5 oz can full fat coconut milk
  • 1/2 cup light coconut milk (4 fl oz)
  • 1 cup Swanson Chicken Cooking Stock (8 fl oz)
  • 6 tbsp Mae Ploy Green Curry Paste (90 grams)
  • 2 limes, juiced
  • 3 cloves garlic, minced (12 grams)
  • 1 1/2 tbsp olive oil
  • 1 1/2 tbsp coconut sugar (22 grams)
  • 1 tbsp fresh grated ginger
  • 1 bunch Thai basil, leaves roughly chopped (about 8-10 basil leaves)
  • 6 kaffir lime leaves* (see notes below)

Instructions

  • Heat olive oil in a large skillet over medium high heat. Once the oil is shimmery, add garlic, ginger, and curry paste. Break the curry apart with a wooden spoon and cook for 2-3 minutes until very fragrant (try not to breathe in the fumes from the cooking curry - it'll clear you out!).
  • Add coconut milk and chicken broth, scraping any browned bits from the bottom of the skillet. Whisk the curry mixture into the liquid until well incorporated. Now add coconut sugar and kaffir lime leaves (see notes below).
  • Lower the heat to medium (about a 4 out of 10), then add the chicken. Stir to ensure the chicken is covered in the curry sauce. Cover and cook for 5 minutes.
  • Add the green beans and zucchini, stir, cover again, and cook for another 5 minutes. Remove from heat and stir in basil and lime juice. Allow to rest for 5-10 minutes to finish cooking the veggies without overcooking, then serve over rice as desired.

Notes

Kaffir lime leaves: If you can't find them, try one of these methods instead:
  • Chop a stalk of lemongrass into 2-3" pieces, score the stalks with a knife, and bend in either direction to help release their flavor. Add to your curry when you add the coconut milk. Remove the pieces before serving. Finish the curry with a bit of extra lime juice to taste (1-2 tbsp).
  • Add a bay leaf and the zest of 1 lime to the curry as soon as you add the coconut milk. Remove the bay leaf before serving.
Nutrition: Scan the barcode below or search for "Peanut Butter and Fitness Thai Green Curry" to log this food in My Fitness Pal.

Nutrition

Calories: 326kcal | Carbohydrates: 15g | Protein: 30g | Fat: 16g | Sodium: 1020mg | Potassium: 743mg | Fiber: 2g | Sugar: 8g