High Protein Thai Chicken Green Curry

Elevate your weeknight dinner game with this High Protein Thai Chicken Green Curry, a vibrant and hearty dish brimming with bold flavors and wholesome ingredients. Featuring tender chicken breast, a medley of crisp vegetables like broccoli, red bell pepper, and snow peas, and a fragrant green curry sauce made with light coconut milk, garlic, and ginger, this recipe is both nutritious and satisfying. Ready in just 45 minutes, it’s perfect for meal prep or a quick family dinner. Serve it over fluffy jasmine rice for a complete, protein-packed meal or enjoy it on its own for a lighter option. With its aromatic blend of Thai spices, fresh basil, and a hint of lime, this dish is a delicious way to fuel your body while indulging in restaurant-quality flavor—all from the comfort of your kitchen!

Nutriscore Rating: 72/100

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 ml Coconut milk (light)
• 200 ml Chicken stock
• 150 grams Broccoli florets
• 1 medium Red bell pepper
• 1 medium Zucchini
• 100 grams Snow peas
• 10 grams Fresh basil leaves
• 2 teaspoons Fish sauce (optional for extra umami)
• 2 tablespoons Olive oil
• 3 cloves Garlic
• 1 tablespoon Fresh ginger
• 1 tablespoon Lime juice
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 4 cups Cooked jasmine rice (optional, for serving)

Directions

Step 1

Cut the chicken breast into bite-sized pieces and season with salt and black pepper. Set aside.

Step 2

Prepare the vegetables by chopping the broccoli into florets, slicing the red bell pepper and zucchini into thin strips, and trimming the snow peas.

Step 3

Peel and mince the garlic and grate the ginger. Set them aside.

Step 4

Heat the olive oil in a large skillet or wok over medium heat.

Step 5

Add the garlic and ginger, and sauté for 1-2 minutes until fragrant.

Step 6

Add the chicken pieces to the skillet and cook for 3-4 minutes until lightly browned but not fully cooked through.

Step 7

Stir in the green curry paste and cook for 1 minute to release its flavors.

Step 8

Pour in the coconut milk and chicken stock, and stir well to combine.

Step 9

Increase the heat to medium-high and bring the curry to a gentle simmer.

Step 10

Add the broccoli, red bell pepper, zucchini, and snow peas to the skillet. Stir to coat the vegetables in the curry sauce.

Step 11

Let the curry simmer for 8-10 minutes until the chicken is fully cooked and the vegetables are tender but still crisp.

Step 12

Stir in the fish sauce (if using), lime juice, and fresh basil leaves.

Step 13

Taste and adjust seasoning if necessary.

Step 14

Serve the curry hot over a bowl of freshly cooked jasmine rice (optional) for a complete meal.

Nutrition Facts

Serving size	(2747.5g)

Amount per serving	% Daily Value*
Calories	2860.8

Total Fat 72.3g	0%
Saturated Fat 26.7g	0%
Polyunsaturated Fat 5.3g
Cholesterol 442mg	0%
Sodium 6709.3mg	0%
Total Carbohydrate 362.1g	0%
Dietary Fiber 16.3g	0%
Total Sugars 31.8g
Protein 193.4g	0%

Vitamin D 0IU	0%
Calcium 475.4mg	0%
Iron 21.8mg	0%
Potassium 3191.8mg	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: 22.7%

Protein: 26.9%

Carbs: 50.4%