Thai Green Curry with Chicken
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fragrant Thai green curry with tender chicken, zucchini, and peppers simmered in creamy coconut milk. Ready in 30 minutes, it's aromatic, slightly spicy, and deeply satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup long-grain white rice (, such as jasmine rice)
- 1/4 small red onion (, thinly sliced)
- 6 tablespoons lime juice (, divided)
- kosher salt
- 2 tablespoons canola oil
- 3 tablespoons Thai green curry paste
- 1 14-ounce can coconut milk
- 3/4 cup water
- 2 tablespoons fish sauce
- 1 boneless, skinless chicken breast (, thinly sliced against the grain)
- 1 cup zucchini (, sliced into half moons)
- 1 cup red bell pepper (, seeded and cut into 1/2-inch chunks)
- 1 cup green bell pepper (, seeded and cut into 1/2-inch chunks)
- 1/2 cup frozen peas
- 1/2 cup cilantro leaves (, roughly chopped)
- roasted peanuts
- lime wedges (, for serving)
At a glance
PER SERVING · TIME 30M
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
- 20m
- Sodium
- 1448mg
- 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
- 823mg
- Calcium
- 57mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1448MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.