Thai Green Curry with Chicken

Ingredients

• 🍚Jasmine Rice, dry100 g
• 🍗Chicken Breast, cut into bite-sized strips1
• 🫒Avocado Oil1 tbsp
• 🫙Green Curry Paste, adjust for heat preference2 tbsp
• 🥫Coconut Milk (canned), full-fat120 ml
• 🍲Chicken Stock120 ml
• 🥢Fish Sauce1 tbsp
• 🍯Brown Sugar (light)1 tsp
• 🎋Bamboo Shoots, sliced and drained50 g
• 🫑Bell Pepper (red), thinly sliced½
• 🫛Snap Peas, trimmed50 g
• 🌿Thai Basil, fresh leaves only10 g
• 🍋Lime, juiced½
• 💧Wateras needed

Contains Celery, Coconut, Fish, Garlic, Gluten, Onion, Shellfish. AI-generated, checked against common allergens; always check labels.

Method

1. 1

   Cook the rice

   Rinse ½ cup (100g) Jasmine Rice in a fine-mesh sieve under cold water until the water runs clear. Combine the rinsed rice with ¾ cup (180ml) water in a small saucepan. Bring to a boil over high heat, then immediately reduce to a low simmer, cover tightly with a lid, and cook for 15 minutes without lifting the lid.

   15 min
2. 2

   Prepare chicken and vegetables

   While the rice cooks, slice 1 Chicken Breast into thin, bite-sized strips. Thinly slice the ½ Bell Pepper (red) into 2-inch strips and trim the ends of ½ cup (50g) Snap Peas. Ensure the ¼ cup (50g) Bamboo Shoots are drained of their canning liquid.

   5 min
3. 3

   Bloom the curry paste

   Heat 1 tbsp (15ml) Avocado Oil in a large skillet over medium heat. Add 2 tbsp (30g) Green Curry Paste and stir-fry for 2 minutes, breaking it up with a wooden spoon until it smells intensely aromatic and the oil starts to separate from the paste.

   2 min
4. 4

   Sear the chicken

   Add the sliced 1 Chicken Breast to the skillet with the paste. Stir constantly for 3-4 minutes to coat every piece of meat thoroughly in the Green Curry Paste. Sauté until the outside of the chicken turns opaque and white, but is not yet fully cooked through.

   4 min
5. 5

   Simmer the sauce

   Pour in ½ cup (120ml) Coconut Milk (canned), ½ cup (120ml) Chicken Stock, and 1 tbsp (15ml) Fish Sauce. Stir well to combine all ingredients, scraping the bottom of the pan to release any browned bits. Bring the mixture to a gentle simmer over medium-low heat.

   5 min
6. 6

   Add vegetables

   Stir in ¼ cup (50g) Bamboo Shoots, the sliced ½ Bell Pepper (red), and ½ cup (50g) Snap Peas. Simmer uncovered for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp and the sauce has thickened slightly to coat the back of a spoon.

   6 min
7. 7

   Season and serve

   Turn off the heat. Stir in ¼ cup (10g) Thai Basil, 1 tsp (4g) Brown Sugar (light), and the juice from ½ Lime. Fluff the Jasmine Rice with a fork. Ladle the curry into a deep bowl and serve immediately alongside the rice.

   2 min

Nutrition per serving