CREAMY THAI GREEN CURRY WITH TENDER CHICKEN
This Creamy Thai Green Curry with Tender Chicken is a fragrant, creamy and mildly spicy dish made with a handful of ingredients. It’s ideal for a single serving and takes just minutes to prepare, making it an excellent choice for a quick lunch or dinner. Tender chicken is gently simmered in luscious coconut milk, while green curry paste delivers authentic Thai heat and aroma. The inclusion of bell peppers adds colour, crunch and natural sweetness, perfectly balancing the richness of the curry. A touch of fish sauce and lime juice ties everything together with umami and zesty brightness. This small-batch curry is easy to scale, customisable for dietary needs and a delicious way to explore Thai flavours at home. A delight yet satisfying and ideal for busy days when you crave something exotic but simple.
RECIPE CATEGORY
Lunch
SERVING SIZE
1
CUISINE
Thai
PREPARATION/TECHNIQUES
Simmer
OCCASION/HOLIDAY
Casual Dinner
SPECIAL CONSIDERATION/DIETARY CONCERNS
Quick & Easy
DISH TYPE
Curry
INGREDIENTS
- 35 grams | 1.23 ounces | ¼ cup chicken, diced
- 120 millilitres | 4.06 fluid ounces | ½ cup coconut milk
- 2.5 grams | 0.09 ounces | ½ teaspoon green curry paste
- 25 grams | 0.88 ounces | ¼ cup bell peppers, sliced
- 2.5 millilitres | 0.08 fluid ounces | ½ teaspoon fish sauce
- 2.5 millilitres | 0.08 fluid ounces | ½ teaspoon lime juice
- 5 millilitres | 0.17 fluid ounces | 1 teaspoon salt and black pepper (For taste)
- 240 millilitres | 8.12 fluid ounces | 1 cup cooked jasmine rice (Optional)
FULL NUTRITIONAL INFORMATION
- Calories: 306.80 kilocalories
- Protein: 7.64 grams
- Carbohydrates: 9.46 grams
- Sugars: 4.35 grams
- Fibre: 0.95 grams
- Fat: 29.05 grams
- Saturated Fat: 25.25 grams
- Sodium: 217.50 milligrams
- Calcium: 20.90 milligrams
- Iron: 0.96 milligrams
- Potassium: 339.40 milligrams
PREPARATION
- Prepare The Ingredients: Dice the chicken into bite-sized pieces and slice the bell peppers thinly. Set aside.
- Heat The Curry Paste: Add a splash of coconut milk (from the measured ½ cup) in a small saucepan over medium flame and stir in the green curry paste. Cook for 1 to 2 minutes until fragrant.
- Add The Chicken: Stir in the diced chicken and cook for 2 to 3 minutes until the outer surface turns white.
- Add Remaining Coconut Milk: Pour in the rest of the coconut milk and stir well to combine.
- Simmer The Curry: Reduce the heat to low and let the curry simmer gently for 6 to 8 minutes, stirring occasionally, until the chicken is cooked through and tender.
- Add Bell Peppers: Add the sliced bell peppers and simmer for 2 minutes to maintain their crispy texture.
- Season And Finish: Stir in the fish sauce and lime juice. Taste and adjust seasoning if needed.
- Serve Hot: Transfer to a bowl and serve immediately with jasmine rice or on its own.
PREPARATION TIME
5 minutes
COOKING TIME
10 minutes
TIPS
Here are some helpful tips for Creamy Thai Green Curry with Tender Chicken:
- Use Full-Fat Coconut Milk: It gives the curry a rich and creamy consistency that light versions can’t replicate.
- Adjust Heat Level: Increase or decrease the amount of curry paste to match your spice tolerance.
- Slice Bell Peppers Evenly: This ensures quick, uniform cooking and keeps the texture crispy.
- Simmer Gently: Avoid boiling the curry rapidly to prevent the coconut milk from separating.
- Pre-Cut Chicken: Prepping your chicken quickly ensures even bites.
VARIATIONS
- Make It Vegetarian: Substitute chicken with tofu or mushrooms and use soy sauce instead of fish sauce.
- Add Leafy Greens: Stir in spinach or Thai basil at the end for extra flavour and nutrients.
- Sweeten Slightly: Add a touch of brown sugar or palm sugar for a mild and balanced sweetness.
- Add Heat: Toss in sliced Thai chillies or a dash of chilli oil if you prefer spicier curries.
- Make It Creamier: Stir in a splash of coconut cream at the end for extra richness.
- Serve With Noodles: Swap rice for rice noodles for a comforting twist.
- Low-Fat Option: Use light coconut milk and lean chicken breast to reduce fat content.
- Gluten-Free Friendly: Ensure your fish sauce and curry paste are certified gluten-free.
PREPPING AND STORAGE
- Refrigerate: Store any leftover Creamy Thai Green Curry with Tender Chicken in an airtight container for 2 days. Reheat over a low flame and stir it frequently.
- Freezing: This curry can be frozen for up to 2 months. Let it cool completely before transferring to freezer-safe containers.
- Reheating Tips: Thaw in the refrigerator overnight before reheating. Add a splash of water or coconut milk while reheating and restore consistency.
- Batch Cooking: This recipe can be scaled up for meal preparation with multiple ingredients which follow the same method.
