Thai · easy
Thai Green Curry
A fragrant, creamy coconut curry with chicken, Thai eggplant, and bamboo shoots simmered in green curry paste. Rich and aromatic.
- 30 min
- Total
- 4
- Serves
- $19.50
- Est. cost
- 460
- Cal/serving
Dietary, as tagged
- Gluten-free
- Dairy-free
Parent noteUse half the curry paste for a milder version. The coconut milk makes it creamy enough for most kids to enjoy.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Chicken Breast (sliced)1 1/2 lbs
- Full-Fat Coconut Milk14 oz
- Thai Green Curry Paste3 tbsp
- Bamboo Shoots (sliced)8 oz
- Thai Basil Leaves1/2 cup
- Fish Sauce2 tbsp
- Palm Sugar (or brown sugar)1 tbsp
- Jasmine Rice2 cups
Method
- 01
Heat a splash of coconut cream in a pot over medium-high heat. Fry green curry paste for 1-2 minutes until fragrant.
- 02
Add sliced chicken and stir until coated and starting to turn white.
- 03
Pour in coconut milk, bamboo shoots, and Thai eggplant. Simmer for 15 minutes until chicken is cooked through.
- 04
Season with fish sauce, palm sugar, and torn Thai basil leaves. Serve over jasmine rice.
- 460
- Calories
- 30g
- Protein
- 14g
- Carbs
- 32g
- Fat
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