Description
A creamy and spicy Thai green curry simmered in coconut milk, perfect for a comforting meal.
Ingredients
Scale
- 2 tablespoons green curry paste
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 pound chicken thigh, cubed
- 1 cup bell peppers, sliced
- 1 cup zucchini, sliced
- 1 cup eggplants, cubed
- Fresh basil leaves for garnish
- Jasmine rice for serving
Instructions
- Heat a pan over medium heat and add green curry paste. Stir for 1 minute until fragrant.
- Pour in half the coconut milk and stir until the paste is dissolved.
- Add chicken broth, fish sauce, and sugar. Bring to a simmer.
- Add cubed chicken and cook until almost done, about 5 minutes.
- Stir in bell peppers, zucchini, and eggplants. Cook for another 5-7 minutes.
- Pour in the remaining coconut milk and simmer for 2-3 minutes.
- Garnish with basil leaves and serve over jasmine rice.
Notes
Adjust spice level by using less curry paste if desired. For a vegetarian version, replace chicken with tofu. Serve hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: Thai
Nutrition
- Calories: 450
- Sugar: 8g
- Fat: 35g
- Carbohydrates: 15g
- Protein: 25g