This velvety Thai Green Curry with tender chicken and loads of fresh vegetables is packed with amazing flavor, and tastes much better than takeout!
Total Time
30min
0.0
0 Ratings
Author: Wok & Skillet
Servings:
6
Ingredients
•
2
Small
Yukon Gold Potatoes
•
2
Tbsp
Cooking Oil
•
2
Boneless, Skinless Chicken Thighs
•
1
Small
Onion
, sliced
•
2
Tbsp
Thai Green Curry Paste
•
1
Small
Eggplant
•
1
cup
Green Beans
•
1
cup
Baby Corn
•
4
Tbsp
Bamboo Shoot Strips
•
1
can
(14 oz)
Coconut Milk
•
1
cup
Water
•
2
Tbsp
Brown Sugar
•
3
Kaffir Lime Leaves
, thinly sliced
•
2
Tbsp
Fish Sauce
•
1
cup
Fresh Basil Leaves
Cooking Instructions
1.
Peel and cut the Yukon Gold Potatoes (2) into large cubes.
2.
Place the potatoes in a small saucepan and fill the saucepan with just enough water to cover the potatoes. Bring the water to a boil and allow the potatoes to boil for 5 minutes. Drain the water and set the potatoes aside.
3.
Heat Cooking Oil (2 Tbsp) in a wok over medium-high heat. Add Boneless, Skinless Chicken Thighs (2) to the wok in a single layer. Allow the chicken to sear for about 30 seconds, then stir.
4.
When the chicken is partially cooked, add Onion (1) and Thai Green Curry Paste (2 Tbsp). Stir for 1 minute.
5.
Add Eggplant (1), Green Beans (1 cup), Baby Corn (1 cup), Bamboo Shoot Strips (4 Tbsp) and the potatoes to the wok. Stir well to distribute the green curry paste evenly among all of the vegetables.
6.
Stir in Coconut Milk (1 can) and Water (1 cup). Bring the curry sauce to a boil, then lower the heat to medium. Allow the curry to simmer for 10 minutes.
7.
Add Brown Sugar (2 Tbsp), a pinch of the Kaffir Lime Leaves (3), Fish Sauce (2 Tbsp), and Fresh Basil Leaves (1/2 cup) to the curry. Give all the ingredients a good stir to combine.
8.
Transfer the curry to a serving dish, then top with the remaining kaffir lime leaves and Fresh Basil Leaves (1/2 cup).
9.
Serve the Thai Green Curry with steamed jasmine rice. Enjoy!
Author's Notes
If you prefer a slightly more runny sauce, add more water and/or coconut milk.
Store any leftover Thai green curry in an airtight container in the fridge for up to 3–4 days.
I would not recommend storing the green curry in the freezer as freezing coconut milk will cause a change in texture.
Nutrition Per Serving
CALORIES
327
FAT
20.9 g
PROTEIN
9.9 g
CARBS
27.5 g
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