Jack's Thai Green Curry with Coconut Rice

Transport your taste buds straight to Thailand with Jack’s Thai Green Curry with Coconut Rice, a vibrant and aromatic dish that’s perfect for a cozy, flavor-packed dinner. This recipe features tender slices of chicken breast simmered to perfection in a rich, creamy green curry sauce made with fragrant Thai green curry paste, coconut milk, and fresh basil. Crisp vegetables like eggplant, red bell peppers, and snow peas add texture and color, while a hint of fish sauce and brown sugar balances the bold flavors. Paired with fluffy coconut rice, infused with the natural sweetness of jasmine rice and creamy coconut milk, this dish is as satisfying as it is easy to prepare. Ready in just 45 minutes, it’s an ideal crowd-pleaser for families or intimate gatherings. Serve with a squeeze of lime for an extra zing and savor the irresistible combination of sweet, savory, and spicy! Perfect for fans of Thai cuisine, this recipe is a must-try for a delicious homemade experience.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 3 tablespoons Thai green curry paste
• 1 can (400 ml) Coconut milk
• 500 grams Chicken breast (sliced into bite-sized pieces)
• 1 tablespoon Vegetable oil
• 1 tablespoon Fish sauce
• 1 teaspoon Brown sugar
• 1 medium Eggplant (cubed)
• 1 medium Red bell pepper (sliced)
• 100 grams Snow peas
• 10 leaves Fresh Thai basil leaves
• 1.5 cups Jasmine rice
• 1.25 cups Water
• 1 cup Coconut milk (for rice)
• 0.5 teaspoon Salt
• 1 whole Lime (cut into wedges for serving)

Directions

Step 1

Rinse the jasmine rice under cold water until the water runs clear. Drain well.

Step 2

In a medium saucepan, combine the jasmine rice, water, 1 cup of coconut milk, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is fluffy and cooked. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

Step 3

Heat the vegetable oil in a large skillet or wok over medium heat. Add the Thai green curry paste and cook, stirring frequently, for 1-2 minutes until aromatic.

Step 4

Pour in the coconut milk and stir to combine with the curry paste. Bring the mixture to a gentle simmer.

Step 5

Add the sliced chicken breast to the skillet and cook for 5-7 minutes, or until the chicken is cooked through.

Step 6

Stir in the fish sauce and brown sugar. Taste and adjust seasoning if needed.

Step 7

Add the cubed eggplant, sliced red bell pepper, and snow peas to the skillet. Continue to simmer for another 5-7 minutes, or until the vegetables are tender but still crisp.

Step 8

Turn off the heat and stir in fresh Thai basil leaves.

Step 9

Serve the green curry hot over the coconut rice. Garnish with additional basil leaves if desired and serve with lime wedges on the side.

Nutrition Facts

Serving size	(2222.1g)

Amount per serving	% Daily Value*
Calories	2274.9

Total Fat 92.3g	0%
Saturated Fat 57.8g	0%
Polyunsaturated Fat 8.4g
Cholesterol 425mg	0%
Sodium 3831.1mg	0%
Total Carbohydrate 190.6g	0%
Dietary Fiber 13.1g	0%
Total Sugars 55.9g
Protein 177.2g	0%

Vitamin D 25IU	0%
Calcium 325.3mg	0%
Iron 19.0mg	0%
Potassium 3417.6mg	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: 36.1%

Protein: 30.8%

Carbs: 33.1%