Thai green curry is a perfect balance of spicy, sweet, savory, and creamy. This simplified version uses store-bought curry paste, which packs a huge amount of authentic flavor without the work. It’s a fragrant, restaurant-quality meal you can easily make for a special weekend lunch or a quick weeknight dinner.
Ingredients:
- 1 tablespoon coconut oil or vegetable oil
- 2 tablespoons Thai green curry paste (use less for a milder curry, more for spicier)
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 (13.5-ounce / 400ml) can of full-fat coconut milk, unshaken
- 1 red bell pepper, deseeded and thinly sliced
- 1 small zucchini, cut into half-moons
- 1 tablespoon fish sauce
- 1 teaspoon sugar (or to taste)
- A large handful of fresh Thai basil leaves (or regular basil)
- 1 lime, juiced
- For Serving: Steamed jasmine rice
Instructions:
- Sauté the Curry Paste: Heat the oil in a large skillet, wok, or pot over medium-high heat. When the pan is hot, scoop the thick cream from the top of the can of coconut milk and add about 3-4 tablespoons of it to the pan. Add the green curry paste and fry for 1-2 minutes, stirring constantly, until it’s very fragrant. This step is called “breaking” the coconut cream and it deepens the flavor.
- Cook the Chicken: Add the chicken pieces to the pan. Stir-fry for 3-4 minutes, until the chicken is lightly browned and coated in the curry paste.
- Simmer the Curry: Pour the rest of the coconut milk from the can into the pan. Stir in the fish sauce and sugar. Bring the mixture to a gentle simmer.
- Add Vegetables: Add the sliced red bell pepper and zucchini to the curry. Reduce the heat to medium-low, and let it simmer for 5-7 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
- Finish with Fresh Flavors: Remove the pan from the heat. Stir in the fresh basil leaves (they will wilt immediately) and the fresh lime juice. This final step brightens up all the flavors.
- Serve: Taste and adjust seasoning if necessary. Serve the green curry immediately in bowls over hot steamed jasmine rice.
Yields: 2-3 servings
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
