Thai Green Curry with Chicken: 30-Minute Coconut Curry with Vegetables for Weeknights

Heat the oil in a large pot over medium-high and fry the curry paste for 1 minute until fragrant.

Serves 4

Ingredients

• 1 1/2 lb boneless chicken thighs, thinly sliced
• 3 tbsp green curry paste
• 2 cans (13.5 oz each) coconut milk
• 1 tbsp neutral oil
• 1 red bell pepper, sliced
• 1 small zucchini, halved and sliced
• 1 cup green beans, trimmed and cut in 2-inch pieces
• 4 kaffir lime leaves, torn (or zest of 1 lime)
• 1 1/2 tbsp fish sauce
• 2 tsp brown or palm sugar
• 1 cup fresh Thai basil leaves
• Steamed jasmine rice, for serving

Instructions

1. Heat the oil in a large pot over medium-high and fry the curry paste for 1 minute until fragrant.
2. Add 1/2 cup of the thick coconut cream from the top of a can and simmer 2 minutes until the oil separates.
3. Add the chicken and stir to coat; cook 3 minutes until no longer pink outside.
4. Pour in the remaining coconut milk and the lime leaves and bring to a gentle simmer.
5. Add the green beans, bell pepper and zucchini and simmer 6-8 minutes until the chicken is cooked and vegetables are tender-crisp.
6. Season with fish sauce and sugar, tasting for a balance of salty, sweet and spicy.
7. Stir in the Thai basil off the heat and serve over jasmine rice.
8. Thai green curry, gaeng keow wan, gets its color from fresh green chilies pounded with lemongrass, galangal and cilantro root. It is the mildest-looking but often the hottest of Thailand's curries, and with a good store-bought paste it becomes a genuine 30-minute weeknight dinner that reheats beautifully for lunch.

Nutrition (estimated, per serving)

• Calories: 540 kcal
• Protein: 36g
• Fat: 38g
• Carbohydrates: 14g
• Fiber: 3g
• Sugar: 6g
• Sodium: 880mg