Thai Green Coconut Curry (Print Version)
# Ingredients:
→ Protein & Vegetables
01 -
2 tablespoons coconut oil
02 -
2 medium chicken breasts, cut into 1½ inch pieces
03 -
¼ teaspoon salt
04 -
¼ teaspoon black pepper
05 -
1 tablespoon garlic, minced finely
06 -
¼ pound green beans, cleaned and cut into 2-inch pieces
07 -
½ red bell pepper, cut into 1-inch cubes
08 -
½ green bell pepper, cut into 1-inch cubes
09 -
2 carrots, cut into ½-inch circles
10 -
1 small onion, cut into 1-inch cubes
→ Curry Sauce
11 -
1 can (13.5 oz) coconut milk
12 -
3 tablespoons green curry paste
13 -
1 tablespoon fresh ginger root, minced finely
14 -
Zest of 1 lime
15 -
Juice of ½ lime
16 -
2 dried Thai red chillies (optional, see notes)
17 -
2 tablespoons light brown sugar
18 -
¼ teaspoon turmeric
19 -
1 pinch red pepper flakes (optional)
20 -
8-10 fresh basil leaves, cut in half
→ For Serving
21 -
Jasmine rice, cooked according to package directions
# Instructions:
01 -
Heat the coconut oil in a large sauté pan over medium-low heat. Add the diced chicken, minced garlic, salt, and pepper. Cook for about 4 minutes or until the chicken is just cooked through but still tender. Remove the chicken from the pan and set aside on a plate, keeping it warm.
02 -
Using the same pan with the remaining oil, add the green beans and sauté for about 3 minutes until they begin to soften but remain crisp. Transfer to a plate. Next, add the bell peppers, onions, and carrots to the pan and sauté for just 1 minute. Add a few extra drops of coconut oil if necessary. Transfer these vegetables to the same plate as the green beans.
03 -
In the same sauté pan, combine the coconut milk, green curry paste, minced ginger, lime zest, lime juice, dried Thai chillies (if using), light brown sugar, turmeric, and red pepper flakes (if using). Stir well to incorporate the curry paste into the coconut milk. Bring the mixture to a gentle simmer over medium heat.
04 -
Continue to simmer the curry sauce, stirring occasionally, until it reduces by about half and thickens slightly, approximately 5-7 minutes. The sauce should coat the back of a spoon when ready.
05 -
Return the cooked chicken and vegetables to the pan with the reduced curry sauce. Gently stir to coat everything in the sauce and continue cooking until all ingredients are heated through, about 2-3 minutes. Just before serving, sprinkle with the fresh basil leaves, gently stirring them into the hot curry to release their flavor.
06 -
Serve the Thai green coconut curry hot over jasmine rice. For an authentic presentation, mound the rice on one side of the plate and spoon the curry alongside it.
# Notes:
01 -
This curry is inspired by the popular Thai restaurant chain Pei Wei but can be easily made at home.
02 -
The spice level can be adjusted by changing the amount of Thai chillies, curry paste, or red pepper flakes used.
03 -
For a vegetarian version, substitute the chicken with firm tofu or additional vegetables like mushrooms and broccoli.