Spoon Simple
Thai Green Curry with Chicken and Brown Rice
A fragrant and flavorful Thai green curry featuring tender chicken, crisp vegetables, and a rich, spicy coconut milk broth. Serve with fluffy brown rice for a satisfying and protein-rich weeknight meal.
Prep 15 min
Cook 25 min
Total 40 min
Serves 4
Ingredients
Step 1 — For the Curry
- 1 tbsp coconut oil or vegetable oil
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 3-4 tbsp green curry paste (adjust to spice preference)
- 1 (13.5 oz) can full-fat coconut milk
- 1 cup chicken broth
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup bamboo shoots, sliced
- 1 tbsp fish sauce
- 1 tsp sugar
- Juice of 1/2 lime
Step 2 — For Serving
- 2 cups cooked brown rice
- Fresh cilantro leaves
- Fresh basil leaves
- Lime wedges
Instructions
- 1
Sauté Chicken
Heat coconut oil in a large skillet or pot over medium-high heat. Add chicken pieces and cook until lightly browned on all sides. Remove chicken from the skillet and set aside.
- 2
Bloom Curry Paste
Add the green curry paste to the same skillet and cook, stirring constantly, for 1-2 minutes until fragrant. This helps to deepen the flavor of the paste.
- 3
Create Curry Base
Pour in the coconut milk and chicken broth, stirring to combine with the curry paste. Bring to a simmer.
- 4
Cook Vegetables and Chicken
Add the sliced red bell pepper, broccoli florets, and bamboo shoots to the simmering curry. Return the browned chicken to the skillet. Simmer for 8-10 minutes, or until chicken is cooked through and vegetables are tender-crisp.
- 5
Finish and Serve
Stir in the fish sauce, sugar, and lime juice. Taste and adjust seasonings as needed. Serve the green curry hot over cooked brown rice, garnished with fresh cilantro, basil, and lime wedges.
Nutrition per serving: 610 cal · 40g protein · 45g carbs · 35g fat · 7g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
