30-Minute Thai Green Curry Chicken with Jasmine Rice 🍛🌿🐔
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
For the Thai Green Curry
1 lb (450g) chicken breast, cut into bite-sized pieces
2 tablespoons green curry paste
1 can (13.5 oz) coconut milk
1 cup chicken broth
1 cup bell peppers, sliced (red and green)
1 cup snap peas (or green beans)
2 tablespoons fish sauce
1 tablespoon brown sugar
Fresh basil or cilantro, for garnish
For the Jasmine Rice
1 cup jasmine rice
2 cups water
Pinch of salt
Instructions
Cook the Jasmine Rice
Rinse Rice: Rinse the jasmine rice under cold water until the water runs clear.
Cook Rice: In a medium saucepan, combine the rinsed rice, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the rice is tender and water is absorbed. Remove from heat and let sit covered.
Prepare the Thai Green Curry
Cook Chicken: In a large skillet or wok, heat a little oil over medium heat. Add the chicken pieces and cook until browned, about 5-7 minutes.
Add Vegetables and Curry Paste: Stir in the green curry paste, bell peppers, and snap peas. Cook for another 2-3 minutes until the vegetables start to soften.
Add Coconut Milk and Broth: Pour in the coconut milk and chicken broth. Add fish sauce and brown sugar, stirring to combine. Bring to a simmer and cook for another 5 minutes, allowing the flavors to meld.
Serve
Plate the Dish: Serve the Thai green curry over jasmine rice, garnished with fresh basil or cilantro.
Tips and Variations
Add Heat: For a spicier dish, add sliced jalapeños or extra curry paste.
Vegetarian Option: Substitute chicken with tofu or additional vegetables.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Enjoy your 30-Minute Thai Green Curry Chicken with Jasmine Rice – a quick and flavorful meal!