Recipe: One-Pot Thai Green Curry – Spicy Thai curry with chicken and vegetables

Welcome to my kitchen where today we’re diving into the vibrant world of Thai cuisine with a simple yet spectacular One-Pot Thai Green Curry. This dish is a perfect blend of spicy, aromatic, and creamy flavors that will transport your taste buds straight to the heart of Thailand!

Why One-Pot Thai Green Curry?

There’s something magical about creating a mouth-watering meal using just one pot. It means less cleanup and more time to enjoy with your loved ones. This Thai Green Curry is packed with flavor and can be made in under an hour – perfect for a busy weeknight or a relaxing weekend dinner.

Tip: Always use fresh Thai green curry paste if possible, as it gives the most vibrant flavor to the dish.

Ingredients

• 1 tablespoon vegetable oil
• 2 tablespoons Thai green curry paste
• 1 pound chicken breast, thinly sliced
• 1 can (14 ounces) coconut milk
• 1 cup chicken broth
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1 carrot, julienned
• 1/2 cup bamboo shoots, drained
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 1/2 cup Thai basil leaves
• 1 lime, juiced

Instructions

1. Heat the oil in a large pot over medium heat. Add the Thai green curry paste and sauté for about 1 minute until aromatic.
2. Add the sliced chicken and stir until it is fully coated with the curry paste and begins to cook.
3. Pour in the coconut milk and chicken broth, bringing the mixture to a boil. Reduce heat and simmer for 20 minutes.
4. Add the bell pepper, zucchini, carrot, and bamboo shoots. Cook for an additional 10 minutes or until the vegetables are tender.
5. Stir in the fish sauce, sugar, and lime juice. Adjust seasoning as needed.
6. Remove from heat and stir in the Thai basil leaves just before serving.

Chef’s Tip: Add the basil leaves at the end to preserve their vibrant color and fresh flavor.

Preparation and Cooking Time

• Preparation time: 15 minutes
• Cooking time: 30 minutes
• Total time: 45 minutes

Serving Size

This recipe serves 4 people.

Nutritional Information and Health Benefits

The ingredients in this Thai Green Curry are not only flavorful but also packed with nutrients. For instance, bell peppers are a great source of vitamins A and C, which are essential for immune function and skin health.

Tips and Variations

If you’re a vegetarian, you can easily substitute the chicken for tofu or tempeh. For those who love a bit more heat, consider adding more green curry paste or a few slices of fresh jalapeño.

Thank you for joining me in making this delicious One-Pot Thai Green Curry. I hope you enjoy the flavors as much as I do. Don’t forget to check out other recipes on my blog for more culinary inspiration!

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Recipe: One-Pot Thai Green Curry – Spicy Thai curry with chicken and vegetables

Prep time: 45 min

Servings: This recipe serves 4 people.

Calories: 1200Kcal

Cuisine: Thai

Ingredients

1 tablespoon vegetable oil, 2 tablespoons Thai green curry paste, 1 pound chicken breast, thinly sliced, 1 can (14 ounces) coconut milk, 1 cup chicken broth, 1 bell pepper, sliced, 1 zucchini, sliced, 1 carrot, julienned, 1/2 cup bamboo shoots, drained, 1 tablespoon fish sauce, 1 tablespoon sugar, 1/2 cup Thai basil leaves, 1 lime, juiced,

Instruction :

Heat the oil in a large pot over medium heat. Add the Thai green curry paste and sauté for about 1 minute until aromatic. Add the sliced chicken and stir until it is fully coated with the curry paste and begins to cook. Pour in the coconut milk and chicken broth, bringing the mixture to a boil. Reduce heat and simmer for 20 minutes. Add the bell pepper, zucchini, carrot, and bamboo shoots. Cook for an additional 10 minutes or until the vegetables are tender. Stir in the fish sauce, sugar, and lime juice. Adjust seasoning as needed. Remove from heat and stir in the Thai basil leaves just before serving.