hai Green Curry with Chicken & Coconut Milk

Description:
A fragrant and spicy Thai green curry made with tender chicken simmered in rich coconut milk, infused with green curry paste, Thai herbs, and vegetables. Served with jasmine rice, this dish is perfect for healthy weight gain thanks to its high fat and nutrient-dense content.

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🕒 Total Time: 30 minutes

🍽️ Servings: 2

🔥 Calories per serving: ~600 kcal

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🛒 Ingredients

For the Curry:

• 250g (9 oz) chicken thigh or breast, cut into bite-sized pieces
• 1 tablespoon vegetable oil (or coconut oil)
• 2 tablespoons green curry paste (adjust to spice tolerance)
• 1 can (400ml) coconut milk (full fat)
• 1/2 cup chicken broth or water
• 1 tablespoon fish sauce
• 1 teaspoon brown sugar or palm sugar
• 1/2 cup bamboo shoots (optional)
• 1/2 cup eggplant or zucchini, sliced
• 1/2 red bell pepper, sliced
• Fresh Thai basil leaves (for garnish)
• Kaffir lime leaves (optional)
• Salt to taste

For the Jasmine Rice:

• 1 cup jasmine rice
• 1.5 cups water
• Pinch of salt

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🍳 Instructions

1. Cook the Jasmine Rice:

1. Rinse the jasmine rice under cold water until the water runs clear.
2. In a pot, combine 1 cup rice with 1.5 cups water and a pinch of salt.
3. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
4. Remove from heat and let it sit, covered, for another 5 minutes before fluffing with a fork.

2. Prepare the Thai Green Curry:

1. Heat oil in a saucepan or skillet over medium heat.
2. Add green curry paste and sauté for 1–2 minutes until fragrant.
3. Pour in half of the coconut milk and cook for another 2–3 minutes, stirring constantly, until the oil starts to separate slightly.
4. Add the chicken pieces and cook for 3–4 minutes until lightly cooked on the outside.
5. Add the remaining coconut milk and chicken broth. Stir well.
6. Add vegetables (eggplant, bell pepper, bamboo shoots) and kaffir lime leaves if using.
7. Season with fish sauce and sugar. Simmer uncovered for 8–10 minutes or until chicken is fully cooked and vegetables are tender.
8. Taste and adjust seasoning as needed (more fish sauce for saltiness, more sugar for sweetness).

3. Serve:

1. Spoon jasmine rice onto plates or bowls.
2. Ladle the hot green curry over the rice.
3. Garnish with fresh Thai basil leaves.
4. Serve immediately and enjoy the rich, creamy, and spicy flavors!

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💡 Tips:

• Use chicken thighs for a juicier, more flavorful curry.
• Add a few Thai chilies if you want it extra spicy.
• For more calories, serve with an extra side of rice or drizzle extra coconut milk before serving.

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