How To Make Easy Thai Green Curry
Enjoy a rich bowl of this Thai green curry for dinner tonight! It’s packed with tender chicken and vegetables coated in a creamy coconut sauce.
Ingredients
- 1lbchicken breast,boneless skinless, sliced thinly
- 1tbspflour
- ¼cupcanola oil,divided
- 1carrot,peeled, thinly sliced into coins
- 1cupsnowpeas
- 1green bell pepper,thinly sliced
- 2tbspgreen curry paste
- 2green onions,with tops, minced
- 3garlic cloves,minced
- 2tspfresh ginger,minced
- 2cupscoconut milk
- 1tbspfish sauce
- 2tbspwhite sugar
- 1lime,juiced and zested
- 1avocado,cut into 1-inch chunks
Instructions
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Toss the chicken with the flour, then add them to a large skillet on medium heat with half the canola oil.
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Cook for 3 to 4 minutes until cooked through.
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Remove the chicken from the pan, then add in the remaining canola oil into the skillet.
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Add the carrots, snow peas, and green bell peppers, then cook for 2 to 3 minutes.
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Transfer the vegetables to the plate with the chicken.
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Add the curry paste, then cook and stir for 30 to 45 seconds.
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Add in the green onions, garlic, and ginger, then keep stirring for another 1 minute.
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Add the coconut milk, fish sauce, sugar, lime juice, and lime zest, then whisk to combine.
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Cook for an additional 5 to 7 minutes over medium heat.
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Turn off the heat, then add the chicken back into the pan with the avocado chunks. Stir them together gently.
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Serve warm, and enjoy!
Nutrition
- Calories:Â 684.59kcal
- Fat:Â 56.20g
- Saturated Fat:Â 26.56g
- Trans Fat:Â 0.17g
- Monounsaturated Fat:Â 19.13g
- Polyunsaturated Fat:Â 7.44g
- Carbohydrates:Â 22.80g
- Fiber:Â 5.42g
- Sugar:Â 8.77g
- Protein:Â 28.58g
- Cholesterol:Â 73.31mg
- Sodium:Â 497.01mg
- Calcium:Â 71.55mg
- Potassium:Â 941.00mg
- Iron:Â 5.66mg
- Vitamin A: 174.20µg
- Vitamin C:Â 38.59mg
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