Description
Thai Green Curry with Halal Chicken is a vibrant, aromatic dish that brings a taste of Thailand to your kitchen. This delectable recipe features tender halal chicken simmered in a creamy coconut milk base infused with zesty lime and fragrant Thai green curry paste. Packed with fresh vegetables like bell peppers and zucchini, this dish offers a delightful balance of spice and creaminess. Perfect for weeknight dinners or special occasions, it can be made in under 30 minutes, making it both quick and satisfying. Serve it over jasmine rice or rice noodles to soak up the delicious sauce for an irresistible meal that the whole family will love.
Ingredients
- 1 pound halal chicken breast
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons Thai green curry paste
- 1 cup sliced bell peppers (red or yellow)
- 1 cup sliced zucchini
- 2 tablespoons fish sauce
- Fresh basil leaves for garnish
Instructions
- Prepare the ingredients by washing and slicing the vegetables and cutting the chicken into bite-sized pieces.
- In a large skillet over medium heat, add oil and cook the chicken until browned (about 5-7 minutes).
- Stir in the Thai green curry paste and cook for an additional 2 minutes until fragrant.
- Pour in the coconut milk and gently simmer, stirring occasionally.
- Add bell peppers and zucchini; cook until tender (5-10 minutes).
- Stir in fish sauce and fresh basil before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Skillet
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 375
- Sugar: 4g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 18g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg
Keywords: Opt for boneless, skinless chicken thighs for added moisture. Customize spice levels by adjusting the amount of curry paste used. Feel free to incorporate other vegetables like eggplant or snap peas for variety.