Green Coconut Thai Curry (Print Version)
# Ingredients:
→ Protein & Vegetables
01 -
2 tablespoons coconut oil
02 -
2 medium chicken breasts, diced into 1½ inch chunks
03 -
¼ teaspoon salt
04 -
¼ teaspoon black pepper
05 -
1 tablespoon finely chopped garlic
06 -
¼ pound green beans, trimmed and snipped into 2-inch lengths
07 -
½ red bell pepper, chopped into 1-inch squares
08 -
½ green bell pepper, chopped into 1-inch squares
09 -
2 carrots, sliced into ½-inch rounds
10 -
1 small onion, diced into 1-inch chunks
→ Curry Sauce
11 -
1 can (13.5 oz) coconut milk
12 -
3 tablespoons green curry paste
13 -
1 tablespoon finely grated fresh ginger root
14 -
Lime zest from 1 whole lime
15 -
Juice squeezed from ½ lime
16 -
2 dried Thai red chillies (skip if you want it milder)
17 -
2 tablespoons light brown sugar
18 -
¼ teaspoon turmeric
19 -
1 pinch red pepper flakes (skip for less heat)
20 -
8-10 fresh basil leaves, torn in half
→ For Serving
21 -
Jasmine rice, cooked following package tips
# Instructions:
01 -
Warm the coconut oil in a big pan over medium-low heat. Toss in your chicken chunks, chopped garlic, salt, and pepper. Let it cook about 4 minutes until the chicken's just done but still juicy. Take the chicken out and put it on a plate to stay warm.
02 -
Using your pan with leftover oil, throw in green beans and cook them for around 3 minutes till they're a bit soft but still have some crunch. Set them aside. Then toss in the bell peppers, onions, and carrots, cooking them for just a minute. Add a bit more coconut oil if the pan looks dry. Move these veggies to the same plate as your beans.
03 -
In your same pan, mix together coconut milk, green curry paste, grated ginger, lime zest, lime juice, Thai chillies if you're using them, brown sugar, turmeric, and pepper flakes if you want extra kick. Stir everything well to make sure the curry paste blends into the coconut milk. Let it warm up to a gentle simmer on medium heat.
04 -
Keep the curry sauce simmering and give it a stir now and then until it gets thicker and shrinks down by about half. This usually takes around 5-7 minutes. You'll know it's ready when it sticks to the back of your spoon.
05 -
Put your cooked chicken and all the veggies back into the pan with your thickened curry sauce. Stir everything gently so it all gets coated nice and evenly. Let it cook another 2-3 minutes until everything's hot again. Right before you're ready to eat, toss in those fresh basil pieces and give it a quick stir so the heat brings out their flavor.
06 -
Dish up your hot Thai green coconut curry with jasmine rice. For a nice look, pile the rice on one side of your plate and spoon the curry next to it.
# Notes:
01 -
This dish draws inspiration from Pei Wei's menu but you can make it right in your kitchen with no fuss.
02 -
You can make it as hot or mild as you want by adding more or less Thai chillies, curry paste, or pepper flakes.
03 -
Want to skip meat? Just swap chicken for firm tofu or add extra veggies like mushrooms and broccoli.