Green Thai Chicken Curry
Packed with immune-boosting ingredients, this recipe offers a delicious blend of taste and nutrition.

1 cup
For 2 people
Difficulty
Easy
Taste
Spicy
Health Benefits
Rich in Protein: Chicken breast provides lean protein essential for muscle repair and growth.
Antioxidant Boost: Green vegetables like broccoli and bell peppers are packed with antioxidants, protecting cells from damage.
Immune Support: Garlic and ginger possess immune-boosting properties, helping to ward off infections.
Heart Health: Coconut milk contains healthy fats that may improve heart health and lower cholesterol levels.
Digestive Aid: The spices in green curry paste can aid digestion and alleviate gastrointestinal discomfort.
Vitamin C: Bell peppers and lime juice contribute to your daily vitamin C intake, supporting immune function and collagen production.
380 kcal
in 402g
Protein:
30g
Fats:
25g
Carbs:
12g
Cholesterol:
65mg
Sodium, Na:
730mg
Potassium, K:
780mg
Savor the tantalizing flavors of Thailand with our wholesome Green Thai Chicken Curry recipe. Bursting with vibrant colors and exotic spices, this dish not only delights the taste buds but also nourishes the body. Loaded with lean protein and nutrient-rich vegetables, it's a perfect choice for a satisfying and nutritious meal.
Ingredients
2
half kg Chicken
2 tbsp Coconut oil
400 ml Coconut milk
1 piece Green bell pepper
1 cup Broccoli florets
1 piece Carrot
1 piece Onion
2 pieces Cloves garlic
1 tablespoon Fresh ginger
2 tbsp Green Curry Paste
1 tablespoon Fish sauce
1 tablespoon Soy sauce
1 tablespoon Lime juice
1 tablespoon Honey
Basil leaves as per taste
Tips
For a spicier curry, increase the amount of green curry paste according to your preference.
You can substitute chicken with tofu or shrimp for a vegetarian or seafood variation.
Directions
Heat coconut oil in a large skillet over medium heat. Add minced garlic and ginger, sauté until fragrant.
Stir in green curry paste and cook for another minute.
Add chicken pieces to the skillet and cook until they start to brown.
Pour in coconut milk, fish sauce, and soy sauce. Stir well to combine.
Add sliced onions, carrots, broccoli, and green bell pepper to the skillet. Simmer for 10-15 minutes until vegetables are tender and chicken is cooked through.
Stir in lime juice and honey (if using), adjusting seasoning to taste.
Serve hot over cooked jasmine rice, garnished with fresh basil leaves.
Notes
Avoid this dish if you have a coconut allergy or sensitivity to spicy foods.
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