Thai Favorite At Home! Green Curry Chicken And Vegetables

by

I LOVE THAI FOOD!!! I also love anything with a little kick to it AND anything creamy and flavorful- so obvs I die for a good green curry.  I wanted to make my own at home instead of relying on my local takeout Thai place…because honestly, who knows how much oil and extra shit they put into that!!

This recipe is clean and simple, but delivers that perfect thick, rich, spicy and sweet green curry taste you crave- in a low cal, low fat & low sugar package.  I make it with lean chicken breast and TONS of veggies, so it’s super healthy, full of fiber and protein packed.

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Coconut milk is such a good fat too- I use mostly light coconut milk in this, but the small amount of regular coco-milk adds a rich creaminess and all the good fats (in a small amount) you need in a well balanced meal.  I typically use Thai Kitchen brand in this recipe because it is easy to get at almost any market, but if you have another favorite, go for it!

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If you are vegetarian or vegan, cut out the chicken and  add chunks of tofu…if you are going light on your carbs, serve this over kale salad instead of rice…or put it in a bowl and eat it like a stew…YUM!

Ingredients:

1 small can (or half a large can) Coconut Milk

1 full large 15 oz can of light coconut milk

1/3 cup chopped fresh basil leaves

3 tablespoons fish sauce (I use Thai Kitchen brand)

4 tablespoons Green Curry paste (I use Thai Kitchen brand)

2 cups broccoli, cut into florets

1 cup eggplant, cut into 1 inch cubes

1 red bell pepper, cut into 1 inch chunks

1 lb boneless, skinless chicken breast, cut into 1 inch pieces

1 cup jasmine rice

 

Directions:

Set your rice cooker (I use this one) or cook your jasmine rice in a pot however you prefer (check the package!)- Jasmine rice is perfect in this recipe…it’s unique flavor adds a lot to the curry and the rice really soaks up the sauce well. It usually takes 30-45 minutes to cook fully.
Mix both coconut milks, basil, fish sauce and green curry paste in a large saucepan or large sauté pan with high sides. Bring to boil on medium-high heat.  Reduce heat to low; simmer 10 minutes.
While the curry sauce is simmering, lightly season the chicken with salt and pepper, then cook the chicken in a skillet, just browning it and leaving it is sort of cooked in some parts but mostly seared, like the photo below.  Place aside in a bowl.

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Add in vegetables to the curry sauce and turn up the heat to medium-high for 10 minutes- the veggies should become a little softer.  Next, add in the half cooked chicken and mix well, cook for another 5-8 minutes, or until chicken is cooked through (I will often take a piece or two out and check to make sure).  Once cooked, serve the curry over Jasmine rice and enjoy!!

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XO Katrina

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