Green Curry Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick Thai green curry with chicken thighs, coconut milk, snap peas, and fresh basil. Rich, spiced, and aromatic with a balance of heat and creaminess. Ready in 35 minutes for a weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon olive oil
- 1 pound boneless chicken thighs (chopped into bite-sized pieces (chicken breast is good to use as well))
- 2-3 spicy green peppers (I used a jalapeno and 2 serrano peppers, though you can use hotter or milder)
- 3 cloves garlic (chopped)
- 1 tablespoon chopped ginger
- 1/4 cup green curry paste
- 13.5 ounces coconut milk (1 can)
- 1 cup chicken stock
- 1 tablespoon brown sugar (or use palm sugar, if available)
- 2 tablespoons fish sauce
- 1.5 cups snap peas
- 1 cup Thai basil (chopped)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 1632mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 819mg
- Calcium
- 55mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1632MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.