Green Curry with Chicken

Name: Green Curry with Chicken
Total time: 40 min
Yield: 4 servings
Ingredients: 1 pound chicken breast; 3 tablespoons green curry paste; 2 cans coconut milk; 1 cup bamboo shoots; 1 cup thai eggplant; 1 bell pepper; 4 kaffir lime leaves; 2 tablespoons fish sauce; 1 tablespoon palm sugar; 1/2 cup basil leaves; for serving jasmine rice

A fragrant and creamy Thai curry bursting with vibrant green chilies and fresh herbs.

Thai⏱ 40 min⚠ Contains 3 allergen(s)

✨ High in protein✨ High in fat✨ High in sodium

Ingredients

Chicken breast1 pound
Green curry paste3 tablespoons
Coconut milk2 cans
Bamboo shoots1 cup
Thai eggplant1 cup
Bell pepper1
Kaffir lime leaves4
Fish sauce2 tablespoons
Palm sugar1 tablespoon
Basil leaves1/2 cup
Jasmine ricefor serving

Nutrition (per serving, makes 4)

Calories700 kcal

Protein42 g

Carbs19.6 g

Fat52.9 g

Fiber6.6 g

Sugar10.6 g

Sodium1500 mg

Vitamin C38.3 mg

Iron4.4 mg

Calcium52.6 mg

Potassium1274 mg

Estimated values.

Steps

1Sauté green curry paste in a quarter cup of coconut cream from one can until intensely fragrant.
2Add sliced chicken breast and cook until it is no longer pink.
3Pour in the remaining coconut milk, then add sliced bamboo shoots, Thai eggplant, and bell pepper.
4Bring the curry to a gentle simmer and cook for 10-15 minutes until vegetables are tender.
5Season with fish sauce and palm sugar, then stir in Kaffir lime leaves and fresh basil leaves.
6Serve hot with freshly steamed jasmine rice.