Thai Green Curry with Coconut Rice
Transport your taste buds to Southeast Asia with this fragrant and flavorful Thai Green Curry. This aromatic dish features tender chicken simmered in a creamy coconut milk-based curry sauce infused with vibrant green chilies, fragrant ginger, and aromatic lemongrass. Fresh vegetables like bell peppers and zucchini add color and texture, while a sprinkle of fresh cilantro provides a bright finish. Serve this classic Thai green curry over fluffy coconut rice for a truly authentic and satisfying meal. Adjust the amount of green curry paste to control the spice level, making it perfect for various palates. This easy Thai curry recipe is a delightful way to explore world cuisine from the comfort of your kitchen.
Ingredients
1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
1 tablespoon coconut oil
1 red bell pepper, thinly sliced
1 zucchini, halved lengthwise and sliced
2 cloves garlic, minced
1 tablespoon grated fresh ginger
1 tablespoon Thai green curry paste (adjust to your spice preference)
1 (13.5 ounce) can full-fat coconut milk
½ cup chicken broth
1 tablespoon fish sauce
1 teaspoon brown sugar
Fresh cilantro leaves, chopped, for garnish
Lime wedges, for serving
For the Coconut Rice:
1.5 cups jasmine rice
1.5 cups water
½ cup coconut milk
Pinch of salt
Instructions
1
Cook Coconut Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, water, coconut milk, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the rice is tender. Fluff with a fork.
2
Sauté Aromatics and Chicken: Heat the coconut oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the pot and set aside. Add the sliced bell pepper and zucchini to the pot and cook for 3-4 minutes until slightly tender-crisp. Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
3
Make the Curry: Add the Thai green curry paste to the pot and cook for 1 minute, stirring constantly, until fragrant. Pour in the coconut milk and chicken broth and bring to a simmer. Stir in the fish sauce and brown sugar.
4
Simmer: Return the browned chicken to the pot. Reduce the heat to low, cover, and simmer for 10-15 minutes, or until the chicken is cooked through and the sauce has slightly thickened.
5
Serve: Ladle the Thai green curry over the prepared coconut rice. Garnish generously with fresh cilantro leaves and serve with lime wedges on the side.
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#ChickenCurry#CoconutRice#EasyCurry#SpicyFood#ThaiFood#ThaiGreenCurry#WorldCuisineChefBryanCookingwithchefbryanKUTV
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