Thai Chicken Green Curry with Vegetables
A fragrant and aromatic dish bursting with flavors, Thai Chicken Green Curry with Vegetables brings the essence of Thai cuisine to your dinner table. This vibrant curry features tender chicken pieces, fresh vegetables, and a rich coconut milk base, all beautifully spiced with the perfect balance of heat, sweetness, and tang. Ideal for a weeknight dinner, it pairs wonderfully with steamed rice and is guaranteed to satisfy your cravings for Thai food.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken (cut into 2 cm pieces) | 500 grams |
| Carrots (Gajjar), diced thin | 2 medium |
| Baby corn, cut lengthwise | 100 grams |
| Broccoli, cut into florets | 100 grams |
| Green beans (French beans), cut into 1 inch pieces | 50 grams |
| Button mushrooms, sliced | 100 grams |
| Coconut milk | 50 ml |
| Instant oats (Saffola Veggie Twist) | 80 grams |
| Fresh basil leaves, torn | 8 leaves |
| Palm sugar | 1 teaspoon |
| Salt | To taste |
| Sunflower oil (for cooking) | 1 tablespoon |
| Green chilies, chopped | 4 chilies |
| Spring onions (bulb & greens), roughly chopped | 3 stalks |
| Fresh coriander (dhania) leaves, roughly chopped | 1/4 cup |
| Galangal or ginger, roughly chopped | 2 inches |
| Garlic cloves | 5 cloves |
| Lemongrass, pale section only | 3 stalks |
| Coriander (dhania) seeds | 1 teaspoon |
| Whole black peppercorns | 1/2 teaspoon |
| Cumin seeds (jeera) | 1/2 teaspoon |
| Ground nutmeg | 1/4 teaspoon |
Preparation Time
| Time |
|---|
| 10 minutes |
Cooking Time
| Time |
|---|
| 60 minutes |
Total Time
| Time |
|---|
| 70 minutes |
Servings
| Servings |
|---|
| 4 servings |
Cuisine
| Cuisine |
|---|
| Thai |
Course
| Course |
|---|
| Main Dish |
Diet
| Diet |
|---|
| Non-Vegetarian |
Instructions
-
Prepare the Green Curry Paste
Start by making the green curry paste from scratch. In a blender or mixer jar, combine spring onions, fresh coriander leaves, galangal (or ginger), garlic, lemongrass, coriander seeds, black peppercorns, cumin seeds, and ground nutmeg. Add a little water and grind into a smooth paste. Transfer the paste into a bowl and set aside. -
Cook the Chicken
Heat sunflower oil in a large, heavy-bottomed pan over medium heat. Once the oil is hot, add the freshly ground green curry paste. Sautรฉ the paste for a few seconds until it becomes aromatic and begins to sizzle. Add the chicken pieces and stir to coat them thoroughly in the curry paste. Let the chicken cook for 3-4 minutes, stirring occasionally. -
Simmer the Chicken
Add about 1/2 cup of water to the pan and sprinkle in salt to taste. Cover the pan and let the chicken cook through, absorbing the curry spices, for about 10-12 minutes. -
Add the Coconut Milk and Oats
Once the chicken is cooked, pour in the coconut milk and stir. Add the oats and 2 cups of water to the pan, mixing well. Allow the curry to simmer on low heat for about 5 minutes while the oats absorb the flavors. -
Add the Vegetables
Add the baby corn, broccoli, green beans, carrots, and mushrooms to the pan. Stir gently and let the vegetables cook in the curry for about 10 minutes, until tender but still slightly crisp. -
Finishing Touches
Once the vegetables are cooked, reduce the heat to low and stir in the torn basil leaves and palm sugar. Let the curry simmer for another 2-3 minutes, allowing the flavors to meld together. Taste and adjust salt or seasoning as needed. -
Serve
Serve the Thai Chicken Green Curry with Vegetables hot, paired with steamed jasmine rice or coconut rice for a complete meal. For added flavor, serve it with a side of Thai Stir Fried Green Beans as an appetizer.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~350 kcal |
| Protein | ~35 grams |
| Carbohydrates | ~30 grams |
| Fat | ~18 grams |
| Saturated Fat | ~8 grams |
| Fiber | ~6 grams |
| Sugar | ~5 grams |
| Sodium | ~600 mg |
Tips for the Perfect Thai Chicken Green Curry
-
Customizing Vegetables: Feel free to adjust the vegetables based on what you have on hand. Zucchini, bell peppers, or peas can be added for variety.
-
Curry Paste: If youโre short on time, you can use store-bought green curry paste, but nothing beats the freshness of homemade paste.
-
Adjusting Spice Level: The heat of the curry comes from the green chilies. Adjust the quantity to suit your preference for spice.
-
Vegan Variation: To make this dish vegan, simply replace the chicken with tofu or your favorite plant-based protein, and ensure the coconut milk is dairy-free.
Why Youโll Love This Thai Chicken Green Curry
This recipe for Thai Chicken Green Curry with Vegetables is perfect for anyone who loves vibrant, bold flavors and a creamy, comforting texture. The homemade green curry paste adds depth and complexity, while the combination of chicken, vegetables, and coconut milk provides a well-balanced dish thatโs satisfying and wholesome. The addition of oats is a unique twist, providing a bit of heartiness and thickening the curry in a delicious way. Whether for a family dinner or a casual weeknight meal, this dish will leave everyone asking for seconds.
