Thai Green Curry with Chicken and Vegetables
Bring bold, vibrant flavors to your table with this Thai Green Curry with Chicken and Vegetables a rich, creamy, and ароматic dish that’s bursting with authentic taste! Tender chicken and colorful vegetables are simmered in a fragrant green curry sauce made with coconut milk, herbs, and spices for the perfect balance of heat and sweetness.
Ingredients
- Main Curry
- 1 tablespoon vegetable oil or coconut oil
- 2–3 tablespoons Thai green curry paste (adjust to spice preference)
- 1 lb (450 g) boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 1 can (14 oz / 400 ml) coconut milk (full-fat for creaminess)
- 1 cup chicken broth (or water)
- 1 tablespoon fish sauce
- 2 teaspoons brown sugar or palm sugar
- 1 red bell pepper, thinly sliced
- 1 zucchini, sliced into half-moons
- 1 cup broccoli florets
- 1 cup snap peas or green beans
- 1 small carrot, thinly sliced
- Fresh Thai basil leaves, for garnish
- For Serving
- Steamed jasmine rice or rice noodles
- Lime wedges
Instructions
- Step 1: Prepare Ingredients : Cut chicken and vegetables as described so everything is ready to go before cooking.
- Step 2: Start the Curry Base : Heat oil in a large skillet or wok over medium heat.Add the green curry paste and sauté for 1–2 minutes until fragrant.
- Step 3: Add Chicken : Add chicken pieces to the skillet. Stir to coat with curry paste and cook for about 3–4 minutes until lightly browned.
- Step 4: Add Liquids and Seasoning : Pour in coconut milk and chicken broth.Stir in fish sauce and brown sugar.Bring to a gentle simmer.
- Step 5: Add Vegetables : Add bell pepper, zucchini, broccoli, snap peas, and carrots.Simmer for 5–7 minutes until vegetables are tender-crisp and chicken is fully cooked.
- Step 6: Adjust and Finish : Taste and adjust seasoning: add more fish sauce for saltiness, more sugar for sweetness, or a squeeze of lime for brightness.