Thai Curry Chicken
Thai Green Curry Chicken is a quick and flavorful dish that combines tender chicken with a rich, aromatic green curry sauce. The vibrant green curry paste, made from fresh herbs and spices, delivers a punchy, herbaceous flavor balanced by creamy coconut milk. This easy-to-make meal brings the authentic taste of Thailand right to your table, perfect for weeknight dinners or special occasions.
Ingredients
Instructions
Prepare the Curry Base: Heat the vegetable oil in a large skillet or wok over medium heat. Sauté the onions and garlic for 30 seconds. Add the green curry paste and sauté for 2-3 minutes until fragrant. Stir in the fish sauce and sugar, mixing well.
Cook the Chicken: Add the chicken pieces to the skillet, stirring to coat them with the curry paste. Cook until the chicken is no longer pink, about 5-7 minutes.
Add Coconut Milk and Broth: Pour in the coconut milk and chicken broth, stirring to combine. Add the lemon grass, lemon juice, and lime leaves. Bring the mixture to a gentle simmer.
Cook the Vegetables: Add the vegetables and continue to cook for another 5-7 minutes or until the vegetables are tender but still crisp.
Final Touches: Season with salt and pepper to taste. Let the curry simmer for a few more minutes to allow the flavors to meld together.
Serve: Transfer the curry to a serving dish. Garnish with fresh cilantro leaves, lime wedges, and sliced red and green chilies. Serve hot with steamed jasmine rice.
Nutrition
- Calories
- 590 kcal
- Carbohydrate Content
- 23 g
- Protein Content
- 24 g
- Fat Content
- 47 g
- Saturated Fat Content
- 25 g
- Trans Fat Content
- 0.1 g
- Cholesterol Content
- 112 mg
- Sodium Content
- 983 mg
- Fiber Content
- 4 g
- Sugar Content
- 7 g
- Unsaturated Fat Content
- 18 g
- Serving Size
- 1 serving
