High Protein Green Curry with Chicken

Elevate your weeknight dinner game with this High-Protein Green Curry with Chicken, a vibrant and nutritious twist on a classic Thai favorite. Packed with tender chicken breast, nutrient-dense vegetables like broccoli, snap peas, and baby spinach, and simmered in a fragrant coconut milk and green curry paste sauce, this dish is both satisfying and wholesome. A touch of fish sauce, soy sauce, and fresh lime juice adds layers of umami and tangy brightness, while fresh basil brings a burst of herbal freshness to every bite. Ready in just 45 minutes, this protein-rich curry is perfect for busy nights and pairs beautifully with jasmine rice or quinoa for a complete, balanced meal. Whether you’re meal prepping or serving it fresh, this one-pot dish is sure to be a family favorite!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Chicken breast
• 3 tablespoons Green curry paste
• 400 milliliters Coconut milk
• 150 grams Broccoli florets
• 100 grams Snap peas
• 100 grams Baby spinach
• 1 medium Red bell pepper
• 1 medium Onion
• 3 units Garlic cloves
• 1 inch Ginger
• 2 tablespoons Olive oil
• 1 tablespoon Fish sauce
• 1 tablespoon Soy sauce
• 10 leaves Basil leaves
• 1 unit Lime
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Dice the chicken breast into 1-inch cubes and set aside.

Step 2

Slice the red bell pepper and onion thinly. Mince the garlic and ginger.

Step 3

Heat the olive oil in a large skillet over medium-high heat.

Step 4

Add the sliced onion, garlic, and ginger to the skillet. Sauté until fragrant, about 2 minutes.

Step 5

Add the green curry paste to the skillet and stir to combine with the sautéed aromatics, cooking for an additional 1 minute.

Step 6

Add the diced chicken to the skillet, stirring to coat with the curry paste mixture. Cook until the chicken is lightly browned on the outside but not fully cooked through, about 5 minutes.

Step 7

Pour in the coconut milk, stir well, and bring the mixture to a gentle simmer.

Step 8

Add the broccoli florets and snap peas to the skillet. Cover and let it simmer for 5 minutes.

Step 9

Add the sliced red bell pepper and baby spinach, stirring to mix the vegetables with the curry sauce.

Step 10

Add the fish sauce, soy sauce, salt, and black pepper. Stir to combine and continue cooking until the vegetables are tender and the chicken is fully cooked, about 5 more minutes.

Step 11

Remove the skillet from heat. Stir in the basil leaves and squeeze the juice of the lime over the curry, stirring to mix.

Step 12

Serve the curry hot, garnished with additional basil leaves if desired. Enjoy your high-protein green curry with steamed rice or quinoa.

Nutrition Facts

Serving size	(1724.2g)

Amount per serving	% Daily Value*
Calories	1450.2

Total Fat 50.0g	0%
Saturated Fat 10.1g	0%
Polyunsaturated Fat 5.2g
Cholesterol 430mg	0%
Sodium 6929.4mg	0%
Total Carbohydrate 98.7g	0%
Dietary Fiber 16.9g	0%
Total Sugars 48.8g
Protein 158.5g	0%

Vitamin D 0IU	0%
Calcium 427.2mg	0%
Iron 12.3mg	0%
Potassium 2706.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.4%

Protein: 42.9%

Carbs: 26.7%