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Thai Green Curry Chicken with Jasmine Rice
Thai Green Curry Chicken with Jasmine Rice

Thai Green Curry Chicken with Jasmine Rice
A flavorful Thai green curry with tender chicken and aromatic jasmine rice.
Thai Green Curry Chicken with Jasmine Rice
Ingredients:
1
Servings
  • 200
    g
     chicken breast
  • 150
    g
     jasmine rice
  • 200
    ml
     coconut milk
  • 2
    tbsp
     green curry paste
  • 100
    g
     red bell pepper
  • 100
    g
     zucchini
  • 10
    g
     basil leaves
  • 1
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    item
     onion
  • 1
    tbsp
     fish sauce
Preparation Time: 40 minutes
Thai Green Curry Chicken with Jasmine Rice
Instructions:
  1. Cook jasmine rice according to package instructions.
  2. Heat olive oil in a pan over medium heat. Add chopped onion and minced garlic, sauté until translucent.
  3. Add green curry paste and stir for 1 minute until fragrant.
  4. Add sliced chicken breast and cook until browned.
  5. Pour in coconut milk and bring to a simmer.
  6. Add sliced red bell pepper and zucchini, cook until vegetables are tender.
  7. Stir in fish sauce and basil leaves, cook for another minute.
  8. Serve the curry over jasmine rice.
Nutrition Per Serving 800 g Per 100g
Energy 900 kcal 113 kcal
Protein 45 g 5.6 g
Fibre 5 g 0.6 g
Salt 2 g 0.3 g
Sugar 8 g 1.0 g
Carbohydrates 90 g 11.3 g
Fat 40 g 5.0 g
  • 200
    g
     chicken breast
  • 150
    g
     jasmine rice
  • 200
    ml
     coconut milk
  • 2
    tbsp
     green curry paste
  • 100
    g
     red bell pepper
  • 100
    g
     zucchini
  • 10
    g
     basil leaves
  • 1
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    item
     onion
  • 1
    tbsp
     fish sauce
1
Servings
0

Cook jasmine rice according to package instructions.

Heat olive oil in a pan over medium heat. Add chopped onion and minced garlic, sauté until translucent.

Add green curry paste and stir for 1 minute until fragrant.

Add sliced chicken breast and cook until browned.

Pour in coconut milk and bring to a simmer.

Add sliced red bell pepper and zucchini, cook until vegetables are tender.

Stir in fish sauce and basil leaves, cook for another minute.

Serve the curry over jasmine rice.

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