Thai Green Chicken Curry

3.0
(1)

This is my version of a Thai green chicken curry. I like to using only green vegetables: green bell peppers, zucchini, peas, and green beans. Serve with jasmine rice.

1
Prep Time:
10 mins
Cook Time:
35 mins
Total Time:
45 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 2 tablespoons vegetable oil, divided

  • 1 onion, sliced

  • 2 small green bell peppers, sliced

  • ½ zucchini, sliced

  • 2 tablespoons Thai green curry paste, or to taste

  • 2 boneless skinless chicken breasts, cut into cubes

  • ¾ cup frozen peas

  • ¾ cup frozen cut green beans

  • 1 (14 ounce) can coconut milk

  • salt to taste

Directions

  1. Heat 1 tablespoon oil in a skillet. Add onion and cook until softened, about 2 minutes. Add bell peppers and zucchini and cook for 5 minutes. Remove vegetables from the skillet.

  2. Heat remaining 1 tablespoon oil in the skillet and add curry paste. Cook and stir for 30 seconds. Add chicken and cook until seared on all sides, about 5 minutes. Return vegetables to the skillet. Stir in peas and green beans. Pour in coconut milk and bring to a boil. Simmer until vegetables are soft and chicken is cooked through, about 15 minutes. Season with salt.

Nutrition Facts (per serving)

372 Calories
29g Fat
14g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 372
% Daily Value *
Total Fat 29g 38%
Saturated Fat 20g 100%
Cholesterol 32mg 11%
Sodium 259mg 11%
Total Carbohydrate 14g 5%
Dietary Fiber 4g 15%
Total Sugars 5g
Protein 16g
Vitamin C 42mg 211%
Calcium 48mg 4%
Iron 5mg 25%
Potassium 499mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.