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Thai Green Curry with Chicken and Vegetables
Thai Green Curry with Chicken and Vegetables

Thai Green Curry with Chicken and Vegetables
A flavorful Thai-inspired green curry with tender chicken and a mix of vegetables.
Thai Green Curry with Chicken and Vegetables
Ingredients:
1
Servings
  • 200
    g
    chicken breast
  • 200
    ml
    coconut milk
  • 2
    tbsp
    green curry paste
  • 100
    g
    red bell pepper
  • 100
    g
    zucchini
  • 100
    g
    carrot
  • 150
    g
    brown rice
  • 1
    tbsp
    olive oil
  • 2
    clove
    garlic
  • 10
    g
    basil leaves
Preparation Time: 30 minutes
Thai Green Curry with Chicken and Vegetables
Instructions:
  1. Cook the brown rice according to package instructions.
  2. Heat olive oil in a pan over medium heat. Add minced garlic and sauté until fragrant.
  3. Add sliced chicken breast to the pan and cook until browned.
  4. Stir in green curry paste and cook for another minute.
  5. Pour in coconut milk and bring to a simmer.
  6. Add sliced red bell pepper, zucchini, and carrot. Cook until vegetables are tender.
  7. Serve the curry over cooked brown rice and garnish with fresh basil leaves.
Nutrition Per Serving 912 g Per 100g
Energy 700 kcal 77 kcal
Protein 45 g 4.9 g
Fibre 8 g 0.9 g
Salt 2 g 0.2 g
Sugar 8 g 0.9 g
Carbohydrates 70 g 7.7 g
Fat 30 g 3.3 g
  • 200
    g
    chicken breast
  • 200
    ml
    coconut milk
  • 2
    tbsp
    green curry paste
  • 100
    g
    red bell pepper
  • 100
    g
    zucchini
  • 100
    g
    carrot
  • 150
    g
    brown rice
  • 1
    tbsp
    olive oil
  • 2
    clove
    garlic
  • 10
    g
    basil leaves
1
Servings
0

Cook the brown rice according to package instructions.

Heat olive oil in a pan over medium heat. Add minced garlic and sauté until fragrant.

Add sliced chicken breast to the pan and cook until browned.

Stir in green curry paste and cook for another minute.

Pour in coconut milk and bring to a simmer.

Add sliced red bell pepper, zucchini, and carrot. Cook until vegetables are tender.

Serve the curry over cooked brown rice and garnish with fresh basil leaves.

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