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Thai Green Chicken Curry

Thai Green Chicken Curry

Welcome to a taste of Thailand right in your kitchen! Our Thai Green Chicken Curry is a vibrant, flavorful dish that combines tender chicken, crisp green beans, and creamy coconut milk, all infused with aromatic Thai green curry paste. This easy-to-make recipe brings together the richness of coconut, the subtle sweetness of coconut sugar, and the fresh zing of lime leaves, making it a perfect dish for a cozy family dinner. Serve it with fluffy boiled rice for a complete and satisfying meal that’s sure to impress your taste buds!

Recipe

Serves 4

8 oz. new potatoes, cut into chunks

3.5 oz. green beans, trimmed & halved

1 tbsp. olive oil

1 garlic clove, minced

1 rounded tbsp. Thai green curry paste

14 oz. can coconut milk

2 tsp. coconut aminos

1 tsp. coconut sugar (optional)

1 lb. boneless, skinless chicken breasts, cut into bite-size pieces

2 lime leaves finely shredded (or use 3 wide strips lime zest), plus extra to garnish

good handful of basil leaves

boiled rice, to serve

Chicken Recipe Pack

How to Prepare

Place the new potatoes into a pot of boiling water and cook for 5 minutes.

Add the green beans to the pot of potatoes and continue to cook for a further 3 minutes, by which time both potatoes and green beans should be just tender but not too soft. Drain and set side.

Heat the olive oil in a large wok or skillet until very hot, then add the garlic and cook until golden, this should take only a few seconds. Don’t let it go very dark or the garlic will become bitter.

Spoon in the Thai green curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavors. Next add the coconut milk and allow the curry to bubble.

Stir in the coconut aminos and coconut sugar, then add the chicken. Turn the heat down to a simmer and cook, covered, for around 8 minutes until the chicken is cooked through.

Add the potatoes and beans to the wok and warm through in the hot coconut milk, then add the shredded lime leaves. Finally, add the basil leaves and remove the wok from the heat.

Garnish with further lime leaves and serve immediately with boiled rice.

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