Thai Green Curry
A vibrant and aromatic dish featuring tender chicken, fresh vegetables, and a rich coconut milk base, perfect for any occasion.
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Servings: 4 servings
Calories: 350kcal
Ingredients
- 1 tablespoon vegetable oil
- 2 tablespoons green curry paste
- 400 ml coconut milk
- 200 g chicken sliced (or tofu for a vegetarian option)
- 1 bell pepper sliced
- 100 g green beans trimmed
- 1 cup spinach
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- Fresh basil leaves for garnish
Instructions
- Heat the vegetable oil in a large pan over medium heat.
- Add the green curry paste and sauté for 1-2 minutes until fragrant.
- Pour in the coconut milk and stir well to combine.
- Add the sliced chicken (or tofu) and cook until almost done, about 5 minutes.
- Toss in the bell pepper and green beans, cooking for another 5 minutes.
- Stir in the spinach and let it wilt.
- Add fish sauce and brown sugar, adjusting to taste.
- Simmer the curry for an additional 5 minutes to develop flavors.
- Remove from heat and garnish with fresh basil leaves.
- Serve hot with steamed jasmine rice.
Nutrition
Calories: 350kcal | Carbohydrates: 10g | Protein: 30g | Fat: 20g | Fiber: 3g