THAI GREEN CHICKEN CURRY
This is my version of a Thai green chicken curry. I like to using only green vegetables: green bell peppers, zucchini, peas, and green beans. Serve with jasmine rice.
Provided by nmgill
Categories World Cuisine Recipes Asian Thai
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon oil in a skillet. Add onion and cook until softened, about 2 minutes. Add bell peppers and zucchini and cook for 5 minutes. Remove vegetables from the skillet.
- Heat remaining 1 tablespoon oil in the skillet and add curry paste. Cook and stir for 30 seconds. Add chicken and cook until seared on all sides, about 5 minutes. Return vegetables to the skillet. Stir in peas and green beans. Pour in coconut milk and bring to a boil. Simmer until vegetables are soft and chicken is cooked through, about 15 minutes. Season with salt.
Nutrition Facts : Calories 371.5 calories, Carbohydrate 14 g, Cholesterol 32.3 mg, Fat 29.3 g, Fiber 4.2 g, Protein 16.3 g, SaturatedFat 20 g, Sodium 259 mg, Sugar 5 g
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Jacob Nutt
[email protected]This curry was amazing! The flavors were so well-balanced and the chicken was cooked perfectly. I would definitely recommend this recipe to anyone who loves Thai food or is looking for a new and exciting dish to try.
Achuaga Chinenye
[email protected]This green chicken curry was delicious! I loved the flavors and the chicken was cooked perfectly. I served it with jasmine rice and it was a perfect meal. I will definitely be making this again.
Master World The Muscian
[email protected]This curry was easy to make and turned out great! I followed the recipe exactly and it was perfect. The sauce was flavorful and the chicken was tender and juicy. I served it with jasmine rice and it was a delicious meal. I will definitely be making t
Sophia Yaxley
[email protected]This curry was a bit spicy for me, but it was still very flavorful. I would recommend using less green curry paste if you don't like spicy food. I served it with jasmine rice and it was a great meal.
Charne Williams
[email protected]I'm a big fan of Thai food and this green chicken curry did not disappoint. The flavors were amazing and the chicken was cooked perfectly. I served it with jasmine rice and it was a perfect meal. I will definitely be making this again.
Chimezie Okonkwo
[email protected]This curry was delicious! I used chicken thighs instead of breasts and it was still very tender and juicy. I also added a few extra vegetables, such as mushrooms and broccoli. It was a great way to use up some leftover vegetables.
Qamar Al Abbas
[email protected]This is the best Thai green chicken curry I've ever had! The flavors were so well-balanced and the chicken was cooked perfectly. I loved the addition of the kaffir lime leaves, which gave the dish a really authentic flavor. I will definitely be makin
sadoon khan Barakzai
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of spicy food, but I'm so glad I did! The curry was flavorful and creamy, and the chicken was cooked perfectly. I would definitely recommend this recipe to anyone who loves Thai food o
Mya Valentine
[email protected]This recipe is a keeper! The green curry paste gives the dish a wonderfully authentic flavor. I added a few extra vegetables, such as carrots and snow peas, and it was even better. I will definitely be making this again.
King M834
[email protected]This curry was amazing! I followed the recipe exactly and it turned out perfect. The sauce was so flavorful and the chicken was tender and juicy. I served it with jasmine rice and it was a perfect meal. I will definitely be making this again.
ETHEL
[email protected]I'm not usually a fan of Thai food, but this green chicken curry changed my mind. It was so flavorful and creamy, and the chicken was cooked to perfection. I would definitely recommend this recipe to anyone who loves Thai food or is looking for a new
Amin Mokhles
[email protected]This Thai green chicken curry was a hit with my family! The flavors were so well-balanced and the chicken was cooked perfectly. I loved the addition of the bell peppers and bamboo shoots, which added a nice crunch. I will definitely be making this ag