Dinner

Thai Green Chicken Curry

Chicken simmered in a green curry sauce made with coconut milk, lemongrass, ginger, and Thai basil, served on a bed of rice.

35

min

Meal benefits

Rich source of antioxidants which are proven to reduce inflammation and may protect against chronic diseases

High in vitamins A, C, and K which all play a big role in immune health, eye health, and bone health.

Benefits Nutrition Ingredients Instructions

Nutrition facts (per serving)

Calories

461

Protein

31

g

Fats

17

g

Carbs

46

g

Ingredients

Serving

Unit

Metric

Imperial

Conversion Chart

150

g

boneless, skinless chicken breast, thinly sliced

1.5

tbsp

Thai green curry paste

150

mL

light coconut milk

1

small bell pepper (any color), sliced

30

g

bamboo shoots (optional) or zuchinni, sliced

30

g

green beans, trimmed and halved

1

tbsp

fish sauce

1

tsp

brown sugar (optional)

1

tsp

olive oil

50

g

uncooked jasmine rice

15

g

fresh basil leaves

Instructions

_{Step 1/5}

Prepare Rice

Rinse jasmine rice until water runs clear. In a saucepan add a pinch of salt and prepare the rice according to package instructions.

_{Step 2/5}

Cook Curry Paste

While the rice cooks, heat olive oil in a skillet or wok over medium heat. Add Thai green curry paste and stir for 1-2 minutes until fragrant.

_{Step 3/5}

Add Chicken and Liquids

Add thinly sliced chicken breast to the skillet, cooking until no longer pink. Stir in coconut milk, fish sauce, and brown sugar, and bring to a simmer.

_{Step 4/5}

Add Vegetables

Incorporate sliced bell peppers, green beans, and bamboo shoots into the skillet. Continue to simmer for 5-7 minutes, or until vegetables are tender and chicken is fully cooked.

_{Step 5/5}