Green Curry

Name: Green Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 boneless, skinless chicken breast, sliced; 1 cup coconut milk; 1 tbsp green curry paste; 1 cup mixed vegetables, chopped; 1 tbsp fish sauce; 1 tbsp vegetable oil; 1/4 cup fresh basil, chopped; 1/4 tsp sugar; 1/4 tsp lime juice

A fragrant, spicy coconut curry with chicken, vegetables, and fresh herbs. Classic Thai flavors in a comforting dinner.

40 minMediumServes 4430 cal/serving

ThaiDinnerStovetopStandardLow-SodiumPork-FreeAlcohol-FreeNightshade-Free

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Ingredients

1 boneless, skinless chicken breast, sliced
1 cup coconut milk
1 tbsp green curry paste
1 cup mixed vegetables, chopped
1 tbsp fish sauce
1 tbsp vegetable oil
1/4 cup fresh basil, chopped
1/4 tsp sugar
1/4 tsp lime juice

Instructions

1

Heat a large saucepan or wok over medium heat. Add the 1 tbsp vegetable oil and swirl to coat the pan.
2

Add the 1 tbsp green curry paste to the hot oil and sauté for 1-2 minutes until fragrant, stirring constantly to prevent burning.
3

Add the sliced 1 boneless, skinless chicken breast to the pan and cook for 3-4 minutes, stirring occasionally, until the chicken pieces are browned on the outside but not yet fully cooked through.
4

Pour in the 1 cup coconut milk and stir to combine with the curry paste. Bring the mixture to a gentle simmer.
5

Add the chopped 1 cup mixed vegetables and 1 tbsp fish sauce to the pan. Stir well to combine all ingredients.
6

Reduce the heat to medium-low and simmer for 10-15 minutes, or until the vegetables are tender and the sauce has slightly thickened.
7

Check that the chicken has reached an internal temperature of 165°F (74°C) using a meat thermometer for food safety.
8

Stir in the 1/4 tsp sugar and continue to cook for another minute.
9

Just before serving, stir in the 1/4 tsp lime juice and most of the chopped 1/4 cup fresh basil, reserving some for garnish.
10

Serve hot over steamed rice, garnished with the remaining fresh herbs.

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Questions

What internal temperature should Green Curry reach?

For Green Curry, the target internal temperature is 165 F (about 75 C), given in step 7. A probe thermometer removes the guesswork.

Do I need any special equipment for Green Curry?

Beyond a knife and a board, the method uses a wok (step 1) and a probe thermometer (step 7). If you do not have one, your widest skillet over the hottest burner stands in for the wok.

Is there a substitute for curry paste in Green Curry?

The entry for Green Curry calls for 1 tbsp green curry paste. In its place: Another color of Thai curry paste works, with a shift in heat and flavor. In a pinch, bloom curry powder in the oil with minced garlic, ginger and a little lime zest.

Can I use chicken thighs instead of chicken breasts in Green Curry?

Yes, and in a long cook they are the better choice: boneless thighs stay juicy where breasts turn stringy. Use the same weight and the same time. As written, the entry for Green Curry uses 1 boneless, skinless chicken breast, sliced.

Is Green Curry spicy?

Moderately. The heat in Green Curry comes from 1 tbsp green curry paste. For a milder plate, start with half the curry paste and add more to taste at the end; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Does Green Curry contain fish?

Yes: 1 tbsp fish sauce. The full allergen list for this entry is fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Green Curry?

One serving (the recipe makes 4) is about 430 calories, with 18 g protein, 22 g carbohydrate and 16 g fat, plus 2 g fiber and 380 mg sodium. The figures are estimates computed from the ingredient list.

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