Healthy Green Thai Chicken Curry
Make this Healthy Green Thai Chicken Curry in only 30 minutes! It's filled with classic Thai curry flavors, a tasty creamy sauce, tender chicken, and lots of veggies. It's flavorful, lively, and well-balanced.
Servings 4 people
Calories 384kcal
Ingredients
- 500 grams 1 pound Skinless Chicken breast thinly sliced
- 1 tablespoon Vegetable oil
Curry Sauce
- 3 tablespoons Green curry paste
- 1 can 440ml/14 oz Coconut milk (full fat)
- 1 tablespoon Fish sauce
- 1 tablespoon Lime juice
- 6 Kaffir lime leaves
- 1 teaspoon Granulated sweetener that measures like sugar
Vegetables
- 1 cup Pumpkin diced
- 1 cup zucchini diced
- ½ cup Red capsicum diced
- ¼ cup Loosely packed Thai basil leaves roughly chopped
For Serving
- 2 tablespoons Fresh coriander/cilantro roughly chopped
- 1 spring onion sliced
- 2 cups Cooked Jasmine rice
Instructions
- Cook off Curry Paste: In a large pot over medium heat, add a small amount of oil. Add 3 tablespoons of green curry paste and cook for about 1-2 minutes until aromatic.
- Add Remaining Curry Sauce Ingredients: Pour in the coconut milk, fish sauce, lime juice, kaffir lime leaves, and the sweetener. Stir the ingredients well to combine.
- Simmer the Sauce: Bring the mixture to a gentle simmer, then reduce the heat to low, and let it simmer for 10 minutes, allowing the flavors to meld.
- Add Chicken: Place the thinly sliced chicken into the simmering curry sauce, cooking for approximately 8-10 minutes or until it is fully cooked through.
- Add Vegetables: Add pumpkin, zucchini, and red capsicum to the pot. Cook the vegetables for an additional 5-7 minutes, or until they are just tender. Remove from heat - the sauce won't thicken the longer you leave it on as it is meant to be on the thinner side. If you want a thicker curry sauce see notes below
- Serving: Remove kaffir lime leaves from the pot. Stir in the roughly chopped Thai basil leaves. Adjust seasoning if needed. Serve the healthy Thai Green Chicken Curry over cooked jasmine rice.
Notes
Curry Paste: I used AYAM curry paste for this recipe and its about a medium level of spice.
Pimping your store bought curry paste: add 1 teaspoon of crushed garlic, minced ginger, lemongrass paste and ½ teaspoon of lime juice
Chicken: If using skinless chicken thigh, it will take longer to cook - add approx 5 mins onto cooking time. Make sure to cut chicken pieces into equal sizes.
Vegetables: Pumpkin, zucchini, capsicum/bell peppers, eggplant, sweet potato, green beans and snow peas are all great options for this curry. Make sure vegetables are cut to the same size so they cook evenly in the curry sauce.
Sweetener: I use granulated monkfruit - available form the baking aisle of the supermarket.
Coconut Milk: I only use full fat coconut milk as using lower fat versions will affect the flavor and make the curry "watery"
Thicker curry sauce: make a slurry of 2 tablespoons of cornflour/cornstarch and 2 tablespoons of water. Stir into the curry whilst it is still on the heat and it will thicken.
Kaffir Lime Leaves: If you don't have these, lime peel can also work, or even a tablespoon of lime juice.
Thai Basil: If this is not available, sweet basil is a good substitute
Nutrition
Calories: 384kcal | Carbohydrates: 36g | Protein: 40g | Fat: 7g | Saturated Fat: 4g | Fiber: 3g | Sugar: 5g