Time and Servings:

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings

Nutrition (per serving):

  • Calories: 360 kcal
  • Protein: 22g
  • Fat: 25g
  • Carbohydrates: 12g
  • Fiber: 3g
  • Sugar: 5g
  • Sodium: 650mg

Ingredients

  • 1 lb chicken thighs, sliced
  • 1 tbsp green curry paste
  • 1 can (14 oz) coconut milk
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1/2 cup Thai basil leaves
  • 1 red bell pepper, sliced
  • 1 zucchini, sliced
  • 1 lime, juiced
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Cook Chicken: Heat a small amount of oil in a large pan or wok over medium-high heat. Sauté the chicken slices until browned and just cooked through. Remove from the pan and set aside.
  2. Prepare Curry Base: In the same pan, add the green curry paste and cook for 1 minute until fragrant, stirring constantly.
  3. Add Coconut Milk and Seasonings: Stir in the coconut milk, fish sauce, and brown sugar. Mix well and bring the mixture to a gentle simmer.
  4. Add Vegetables: Add the sliced bell pepper and zucchini to the curry. Simmer for 5 minutes, or until the vegetables are tender yet crisp.
  5. Combine Chicken and Finish: Return the chicken to the pan and stir well. Simmer for an additional 5 minutes, allowing the flavors to meld together.
  6. Serve: Remove from heat and stir in the lime juice and Thai basil leaves. Garnish with fresh cilantro and serve hot with jasmine rice or noodles.

Tips for Success

  • Curry Paste: Adjust the amount of green curry paste based on your spice tolerance. Add more for a spicier dish.
  • Vegetable Variations: Swap out zucchini or bell peppers for eggplant, snap peas, or carrots to customize your curry.
  • Coconut Milk: Use full-fat coconut milk for a richer and creamier curry.
  • Balanced Flavor: Taste the curry at the end and adjust with extra lime juice, fish sauce, or sugar for a perfect balance of flavors.

Wine, Cocktail, or Drink Pairing

  • Wine: Pair with a dry Riesling or Sauvignon Blanc to complement the creamy and citrusy flavors.
  • Cocktail: A Thai Basil Mojito or a Lemongrass Mule enhances the aromatic profile of the curry.
  • Non-Alcoholic: Serve with Thai iced tea or coconut water for a refreshing accompaniment.