Ingredients
500g boneless chicken thighs, cut into bite-sized pieces
1 (13.5 oz) can coconut milk
2 tablespoons vegetable oil
3 tablespoons Thai green curry paste (adjust to taste)
1 tablespoon palm sugar or honey (optional)
1 cup mixed vegetables (e.g., bell peppers, carrots, eggplant, snap peas)
2 cups water or vegetable broth
Fresh Thai basil leaves
Juice of 1/2 lime
Salt to taste
Instructions
Heat vegetable oil in a large skillet or wok over medium heat.
Add green curry paste and sauté for 1-2 minutes, stirring constantly to release its aroma.
Stir in chicken and cook until browned on the edges, about 3-4 minutes.
Pour in coconut milk and broth, then bring to a gentle simmer.
Add mixed vegetables and coconut milk, and cook for another 10 minutes until tender.
Stir in palm sugar or honey for a hint of sweetness, and adjust seasoning with salt and additional curry paste if needed.
Finish with lime juice and Thai basil just before serving.
Notes
Adjust spice level by varying the green curry paste; use milder paste for a less spicy version.
Leftovers taste even better the next day—store in an airtight container in the fridge for up to 3 days.
Serve with steamed jasmine rice or Thai rice noodles for a complete meal.
- Prep Time: 15
- Cook Time: 20
- Category: Mediterranean Mornings
- Method: Stir-Frying/Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 1000mg
- Fat: 28g
- Saturated Fat: 20g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 65mg