Authentic Thai Green Curry Recipe

Discover the rich flavors of our Thai Green Curry, packed with fresh ingredients and perfect for an energizing lunch.
Bowl of authentic Thai green curry with chicken and vegetables served with white rice, garnished with fresh cilantro, accompanied by a gold spoon on a grey napkin.

Balancing the intense focus required for coding and design with the need for a nourishing meal, the polymath often turns to Thai Green Curry. This dish’s blend of spices and fresh ingredients not only satisfies his culinary curiosity but also provides the energy needed for his multifaceted pursuits. The rich, aromatic flavors of this curry make it a favorite for lunchtime experimentation in the kitchen.

A bowl of Thai Green Curry with vegetables and tofu, served with a side of rice and garnished with cilantro. A small dish of lime wedges and cilantro is on the side with a white cloth napkin nearby, capturing the essence of an Authentic Thai Recipe.

Authentic Thai Green Curry Recipe

A blonde woman in a white suit smiling at a table.Sarah Thompson
A fragrant and spicy Thai green curry packed with chicken, vegetables, and aromatic spices, perfect for an energizing lunch.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Meal Type Lunch, Main Course
Cuisine Thai
Servings 4
Calories 249 kcal
Difficulty Medium
Ingredient Cost $13
Shopping Cost$42

Equipment

  • Large saucepan or wok
  • Knife
  • Cutting board
  • Spoon

Ingredients
 
 

  • 2 tablespoons vegetable oil
  • 1 lb chicken breast sliced
  • 2 tablespoons green curry paste
  • 1 can 400ml coconut milk
  • 1 cup chicken broth
  • 1 red bell pepper sliced
  • 1 zucchini sliced
  • 1 cup snap peas
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 1 lime juiced
  • basil leaves Fresh, for garnish
  • jasmine rice Cooked, for serving

Instructions
 

  • Heat vegetable oil in a large saucepan or wok over medium heat. Add the green curry paste and cook for 1-2 minutes until fragrant.
    2 tablespoons vegetable oil, 2 tablespoons green curry paste
  • Add the sliced chicken and cook until browned.
    1 lb chicken breast
  • Pour in the coconut milk and chicken broth. Bring to a simmer.
    1 can, 1 cup chicken broth
  • Add the red bell pepper, zucchini, and snap peas. Cook for about 10 minutes until the vegetables are tender.
    1 red bell pepper, 1 zucchini, 1 cup snap peas
  • Stir in fish sauce, brown sugar, and lime juice.
    2 tablespoons fish sauce, 1 tablespoon brown sugar, 1 lime
  • Serve hot over jasmine rice, garnished with fresh basil leaves.
    basil leaves, jasmine rice

Notes

Adjust the spice level by adding more or less curry paste.
Substitute chicken with tofu for a vegetarian version.

Nutrition

Calories: 249kcalCarbohydrates: 11gProtein: 27gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 74mgSodium: 1.063mgPotassium: 717mgFiber: 3gSugar: 8gVitamin A: 2.522IUVitamin C: 68mgCalcium: 51mgIron: 2mg
Keyword Aromatic, Chicken, Lunch Recipe, Spicy, Thai Green Curry

Ingredient Costs: Cost of Recipe by Ingredient Measurements

Shopping Costs: Cost of Recipe with Brand New Ingredient Purchases

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