Easy Green Curry Chicken
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple green curry made with chicken thighs, coconut milk, and curry paste, simmered with vegetables. Ready in 50 minutes, it's quick enough for a weeknight dinner and served over rice.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1½ pounds boneless skinless chicken thighs or breast ((thinly sliced))
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 teaspoons oyster sauce
- 3 tablespoons neutral oil ((such as canola, vegetable, or avocado oil, divided))
- 1 medium onion ((thinly sliced))
- 4 ounces green curry paste ((or 2 ounces for milder curry))
- 5 cups mixed vegetables
- 13.5 ounces coconut milk ((1 can—about 1 2/3 cups))
- 1¼ cup chicken stock
- 1 tablespoon sugar
- 1 tablespoon fish sauce
- ½ cup basil leaves ((Thai basil or sweet basil))
- steamed jasmine rice ((to serve))
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 20m
- Sodium
- 893mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 691mg
- Calcium
- 124mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 893MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.