Description
A vibrant and aromatic Thai green chicken curry featuring tender chicken breast, fresh vegetables, and a rich coconut milk base, served with fragrant jasmine rice. This recipe balances spicy, sweet, and savory flavors for an authentic Thai dining experience at home.
Ingredients
Rice
- 1 1/2 cups (300g) SunRice Long Grain Jasmine Rice
Curry
- 2 tbsp Alfa One Rice Bran Oil
- 1 brown onion, cut into thin wedges
- 1/2 x 210g jar Valcom Authentic Thai Green Curry Paste
- 400ml coconut milk
- 300ml chicken stock
- 450g Coles RSPCA Approved Chicken Breast Fillets, cut into 1cm-thick strips
- 1 green capsicum, seeded, thinly sliced
- 100g snow peas, trimmed (optional)
- 1/2 bunch coriander, leaves picked
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 cup (65g) bean sprouts (optional)
- 2 limes, cut into wedges
Instructions
- Cook the Rice: Cook the jasmine rice following the packet directions until fluffy and tender, then set aside and keep warm.
- Sauté the Aromatics: Heat the rice bran oil in a large frying pan over medium-high heat. Add the sliced brown onion and cook for about 2 minutes, stirring occasionally until the onion softens. Add the green curry paste and continue cooking for another 2 minutes, stirring frequently, until the paste becomes fragrant.
- Simmer the Curry: Pour in the coconut milk and chicken stock, stirring to combine. Bring the mixture to a gentle simmer. Add the chicken strips, green capsicum, and snow peas if using. Cook for 2 to 3 minutes until the chicken is cooked through. Chop half the coriander leaves and stir them into the curry along with the fish sauce, brown sugar, and half the bean sprouts if desired. Squeeze the juice of half the lime wedges into the curry and taste. Adjust the seasoning by adding more fish sauce, sugar, or lime juice as preferred.
- Serve and Garnish: Transfer the curry to serving bowls, topping with the remaining bean sprouts and coriander leaves. Serve alongside the cooked jasmine rice with the remaining lime wedges for squeezing over.
Notes
- Adjust the amount of green curry paste to control the curry’s spiciness.
- Snow peas and bean sprouts are optional but add a nice crunch and freshness.
- Use fresh lime juice to balance the rich coconut flavor with acidity.
- This recipe can be made gluten-free if using gluten-free fish sauce.
- For a vegetarian version, substitute chicken with firm tofu and use vegetable stock.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Simmering and sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe with rice)
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 25 g
- Saturated Fat: 18 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 75 mg
