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Thai green curry with chicken and vegetables

Thai Green Curry with Gingery Chicken and Vegetables

Ginger and garlic chicken simmered in a creamy coconut green curry with bell peppers, green beans, zucchini and bamboo shoots, finished with lime and Thai basil.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Calories: 560
Ingredients Method Notes

Ingredients
  

Gingery chicken
  • 1 1/2 lb boneless skinless chicken thighs or breasts thinly sliced
  • 2 tbsp fresh ginger grated, divided
  • 4 cloves garlic minced, divided
  • 1/4 tsp salt
  • 1 tbsp coconut or neutral oil
Curry
  • 3-4 tbsp Thai green curry paste
  • 2 (13.5 oz) cans full fat coconut milk
  • 1/2 cup chicken broth
  • 4 kaffir lime leaves optional
  • 1 cup green beans trimmed and halved
  • 1/2 cup bamboo shoots drained
  • 1 red bell pepper sliced
  • 1 small zucchini sliced into half moons
  • 2 tbsp fish sauce
  • 1 tbsp coconut or palm sugar
  • 1 tbsp lime juice
  • 1/2 cup Thai basil leaves

Method
 

  1. Toss the sliced chicken with half the ginger, half the garlic and the salt.
  2. Sear the chicken in oil over medium high heat 4 to 5 minutes. Remove.
  3. Simmer the thick coconut cream 2 minutes, then fry the curry paste with the remaining ginger and garlic 1 to 2 minutes.
  4. Add the remaining coconut milk, broth and lime leaves. Simmer the green beans and bamboo shoots 4 minutes, then add the pepper, zucchini and chicken for 5 to 6 minutes until 165°F.
  5. Stir in the fish sauce, sugar and lime juice, turn off the heat, add the basil and serve over rice.

Notes

Curry pastes vary in heat; start with 3 tablespoons.