Green Thai Curry

Looking for a healthy and flavorful Thai curry recipe? This Green Thai Curry with chicken, coconut milk, and fresh vegetables like cauliflower and bell peppers is the perfect meal for a busy weeknight. It’s easy to make in just 30 minutes and bursting with authentic Thai flavors. This curry is a great combination of creamy coconut milk, aromatic spices, and tender chicken, making it a satisfying dish that the whole family will love.

Packed with lean protein, veggies, and gluten-free ingredients, this green curry is both healthy and delicious. Serve it over steamed rice or noodles for a wholesome meal. Whether you’re a fan of spicy food or prefer a milder dish, this recipe is fully customizable to suit your taste.

Ingredients

• 2 tablespoons olive oil
• 1 ½ pounds boneless, skinless chicken breast, cut into 1-inch pieces
• ½ teaspoon salt, plus more to taste
• ¼ teaspoon black pepper, plus more to taste
• 1 small onion, thinly sliced
• 1 tablespoon ginger, minced
• 2 garlic cloves, minced
• 1 jalapeño, minced (optional)
• 2 tablespoons green curry paste
• 2 (14.5 ounce) cans coconut milk
• 1 green bell pepper, thinly sliced
• 1 small head cauliflower, cut into florets
• 1 tablespoon fresh lime juice
• ¼ cup cilantro, chopped
• ¼ cup fresh basil, chopped
• Steamed white rice, for serving

Instructions

1. Cook the Chicken: Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Season the chicken with salt and pepper. Add the chicken to the pot and stir-fry for about 6 minutes, until golden brown. Remove the chicken with a slotted spoon and set aside. The chicken should not be fully cooked through at this stage.
2. Sauté the Vegetables: In the same pot, add the sliced onion and cook for 6 to 8 minutes until the onions are softened and golden brown. Add the minced ginger, garlic, and jalapeño (if using), cooking for an additional minute until fragrant. Season with ½ teaspoon salt and ¼ teaspoon pepper.
3. Add the Green Curry Paste and Coconut Milk: Stir in the green curry paste, making sure the onions and aromatics are evenly coated. Add the coconut milk and bring the mixture to a simmer.
4. Cook the Vegetables and Chicken: Add the sliced green bell pepper, cauliflower florets, and the cooked chicken back into the pot. Cover and simmer for 5 to 7 minutes until the vegetables are tender and the chicken is fully cooked.
5. Finish and Serve: Remove the pot from the heat and stir in the lime juice, cilantro, and basil. Serve the curry over steamed white rice or noodles.

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Why You’ll Love This Recipe

• Full of Flavor: The green curry paste and coconut milk create a creamy, fragrant base that’s packed with depth and spice.
• Quick and Easy: Ready in just about 30 minutes, this dish is perfect for a weeknight dinner.
• Customizable: You can easily adjust the heat level by adding more or less jalapeño or curry paste to suit your taste.
• Healthy and Wholesome: Packed with lean chicken, vegetables, and aromatic spices, this curry is both satisfying and nutritious.

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Tips

• Adjust the Heat: If you prefer a milder curry, omit the jalapeño or reduce the amount of curry paste.
• Use Fresh Ingredients: Fresh ginger and garlic will make the curry more fragrant and flavorful.
• Make it Creamier: For a richer curry, add a little extra coconut milk or a splash of cream.
• Stir Occasionally: Stir the curry occasionally to prevent it from sticking to the bottom of the pot.

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Variations and Substitutions

• Protein: Swap the chicken for tofu, shrimp, or even beef for a different take on the dish.
• Vegetables: Feel free to add other vegetables like carrots, zucchini, or snap peas to make it even more colorful and nutrient-dense.
• Dairy-Free: This recipe is already dairy-free thanks to the coconut milk, but you can make it vegan by using plant-based protein like tofu or chickpeas.
• Gluten-Free: This recipe is naturally gluten-free, but ensure your curry paste and any sauces are gluten-free if you’re particularly sensitive.

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FAQs

Can I make this ahead of time? Yes, you can prepare this curry a day in advance. The flavors will deepen as it sits, and you can store it in the refrigerator for up to 3 days.

Can I freeze this curry? Yes, this curry freezes well. Allow it to cool completely, then store it in an airtight container in the freezer for up to 3 months. Reheat gently on the stovetop.

What can I use instead of green curry paste? If you don’t have green curry paste, you can substitute with red curry paste or a mix of curry powder and chili paste, though the flavor will differ slightly.

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Serving

Serve this Green Thai Curry with steamed white rice, brown rice, or noodles to soak up the delicious sauce. You can also serve it with a side of crispy bread for dipping.

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Suggestions

• Garnish: Top with extra fresh herbs, like cilantro and basil, and a squeeze of lime for added freshness.
• Spice it up: For an extra kick, add some red pepper flakes or chili oil.
• Pair with a salad: A refreshing cucumber or Thai-inspired salad makes a great side dish to balance the richness of the curry.