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Thai Green Curry with Chicken and Vegetables
A flavorful Thai-inspired green curry with tender chicken and a mix of vegetables.
Ingredients:
1
Servings
-
200gchicken breast
-
200mlcoconut milk
-
2tbspgreen curry paste
-
100gred bell pepper
-
100gzucchini
-
100gcarrot
-
150gbrown rice
-
1tbspolive oil
-
2clovegarlic
-
10gbasil leaves
Preparation Time: 30 minutes
Instructions:
- 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.
| 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 |
-
200gchicken breast
-
200mlcoconut milk
-
2tbspgreen curry paste
-
100gred bell pepper
-
100gzucchini
-
100gcarrot
-
150gbrown rice
-
1tbspolive oil
-
2clovegarlic
-
10gbasil 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.