Go Back

Asian Recipes

Print Recipe Pin Recipe

Ingredients
  

  • Ingredients:
  • 1 lb chicken thighs cut into bite-sized pieces
  • 2 tablespoons green curry paste
  • 1 can 13.5 oz coconut milk
  • 1 tablespoon vegetable oil
  • 1 cup chicken broth
  • 1 cup bell peppers sliced
  • 1 cup zucchini sliced
  • 1 cup baby spinach
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • Fresh basil leaves for garnish
  • Cooked jasmine rice for serving

Instructions
 

  • Cooking Instructions:
  • Heat the vegetable oil in a large skillet or wok over medium heat. Add the green curry paste and sauté for about 1-2 minutes until fragrant.
  • Add the chicken pieces to the skillet and cook for about 5-7 minutes, stirring occasionally, until the chicken is no longer pink.
  • Pour in the coconut milk and chicken broth, and stir to combine. Bring the mixture to a gentle simmer.
  • Add the sliced bell peppers and zucchini to the skillet. Cook for an additional 5-10 minutes, until the vegetables are tender.
  • Stir in the baby spinach, fish sauce, and brown sugar. Cook for another 2-3 minutes until the spinach is wilted.
  • Taste and adjust seasoning if needed, adding more fish sauce or sugar according to your preference.
  • Serve the curry hot over jasmine rice, garnished with fresh basil leaves.
  • When cooking Thai Green Curry Chicken, consider using a variety of vegetables to enhance the flavor and texture of the dish. You can also swap out the chicken for tofu or shrimp for a different protein option.
  • If you prefer a spicier curry, feel free to add more green curry paste or fresh chilies. Additionally, letting the curry sit for a few minutes before serving allows the flavors to meld even more, making it taste even better!