Thai Green Curry Chicken

Adjusted rice, coconut milk, and lean chicken breast quantities bring this dish into an optimal high-protein range while preserving authentic Thai green curry flavors.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 550 g (1.2 lbs) raw chicken breast, cut into bite-sized pieces · 616 kcal in the whole recipe
• 160 g (3/4 cup) dry jasmine rice · 576 kcal in the whole recipe
• 150 g canned coconut milk · 345 kcal in the whole recipe
• 45 g (3 tbsp) Thai green curry paste · 67 kcal in the whole recipe
• 200 g eggplant, cubed · 50 kcal in the whole recipe
• 100 g snow peas, trimmed · 42 kcal in the whole recipe
• 20 g fresh Thai basil leaves · 5 kcal in the whole recipe
• 18 g (1 tbsp) fish sauce · 6 kcal in the whole recipe
• 13 g (1 tbsp) canola oil · 117 kcal in the whole recipe
• 15 g (1 tbsp) fresh lime juice · 4 kcal in the whole recipe

Method

1. Rinse the dry jasmine rice and cook it in a pot with 320 ml water over low heat until fluffy and tender.

   

2. Heat canola oil in a wok or deep skillet over medium heat, add green curry paste, and saute for 1 minute until fragrant.

   

3. Pour in the coconut milk along with 200 ml of water, stir well, and bring to a gentle simmer.

   

4. Add the cubed chicken breast, eggplant, and snow peas to the pot, then season with fish sauce.

   

5. Simmer over medium-low heat for 10-12 minutes until the chicken is fully cooked and vegetables are tender.

   

6. Remove from heat, stir in fresh lime juice and basil leaves, then serve warm over portions of cooked rice.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.