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Thai
Thai Green Curry Chicken
Herbaceous, gently fiery green curry with snappy vegetables and basil — light coconut, full flavor.
417Calories
40gProtein
33gNet carbs
5gFiber
10.9gFat
Ingredients
Tap an ingredient to check it off. Gram weights follow the serving scaler.
3 chicken breasts (450 g), sliced
450 g
3 Tbsp (45 g) green curry paste (soy-free, GF brand)
45 g
1 cup (250 g) canned light coconut milk
250 g
⅔ cup (150 g) broth
150 g
1 Tbsp (15 g) fish sauce
15 g
2 tsp (8 g) allulose
8 g
1 zucchini (200 g), half-moons
200 g
1½ cups (150 g) green beans
150 g
1 small bell pepper (100 g), sliced
100 g
big handful Thai basil (or basil)
20 g
1 lime
15 g
1⅔ cups (300 g) cooked rice (jasmine classic; brown counted)
300 g
Method
- Fry the curry paste in a few spoonfuls of the coconut milk over medium until it splits and smells outrageous, 2 minutes — this bloom is the whole game.
- Add the chicken and turn to coat, 2 minutes.
- Pour in the rest of the coconut milk and broth; simmer 8 minutes.
- Green beans, zucchini, and pepper for 4 more — vegetables should stay bright and snappy.
- Season with fish sauce, allulose, and lime. Kill the heat, rain in the basil, serve over rice.
Nutrition facts
Per serving.
Calories417
Total fat10.9 g
Total carbohydrate40.7 g
Dietary fiber5 g
Allulose2.7 g
Net carbs33 g
Protein40 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
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