Thai Green Curry with Chicken
Ingredients
The curry
-
3
tablespoons
Thai green curry paste
-
1
14-ounce can
coconut milk
-
¾
cup
water
-
2
tablespoons
fish sauce
The protein and vegetables
-
1
boneless, skinless
chicken breast, thinly sliced
-
1
cup
zucchini, sliced into half moons
-
1
cup
red bell pepper, seeded and cut into ½-inch chunks
-
1
cup
green bell pepper, seeded and cut into ½-inch chunks
-
½
cup
frozen peas
-
½
cup
cilantro leaves, roughly chopped
The base and garnishes
-
1
cup
long-grain white rice, such as jasmine rice
-
¼
small
red onion, thinly sliced
-
6
tablespoons
lime juice, divided
-
2
tablespoons
canola oil
-
kosher salt
to taste
-
roasted peanuts
for serving
-
lime wedges
for serving
Instructions
- Cook the rice according to package directions.
- In a small bowl, mix sliced red onion with lime juice and salt, then set aside.
- In a skillet, heat canola oil and sauté the green curry paste until fragrant.
- Stir in coconut milk and water, then simmer for 5 minutes.
- Add sliced chicken to the curry and cook for 1 minute.
- Add zucchini, bell peppers, and cilantro, cooking until vegetables are tender.
- Stir in peas and remaining lime juice, then serve over rice.
- Top with slivered pickled onion, peanuts, cilantro, and a squeeze of lime.
Nutrition Facts (estimated)
Servings
4
Calories
325
Total fat
9g
Total carbohydrates
48g
Total protein
12g
Sodium
752mg
Cholesterol
18mg
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