If you're looking for a basic Thai green curry recipe, start here. Green is the hottest type of curry paste; to take this chicken recipe down a notch, try red Thai curry paste (considered “medium” heat) or mild yellow curry paste. If you have a shellfish allergy, compare curry paste ingredient lists--some brands contain shrimp and some don't.

EatingWell Test Kitchen
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Ingredients

Directions

  • Heat oil in a medium skillet over medium-high heat. Add chicken and scallions and cook, stirring, until the chicken is no longer pink, 4 to 5 minutes. Transfer to a plate with a slotted spoon.

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  • Add sweet potato to the pan and cook, stirring, for 2 minutes. Add coconut milk, curry paste, fish sauce, bok choy and green beans; bring to a simmer. Reduce heat to medium, cover and cook, stirring once or twice, until the vegetables are tender, 5 to 7 minutes. Return the chicken and any accumulated juice to the pan and cook until heated through, about 2 minutes more. Remove from heat and stir in basil and lime juice.

Tips

Refrigerate leftover coconut milk for up to 1 week or freeze for up to 2 months. It will appear separated when thawed; simply mix until smooth.

Nutrition Facts

376 calories; 21.7 g total fat; 8.4 g saturated fat; 104 mg cholesterol; 624 mg sodium. 678 mg potassium; 21.1 g carbohydrates; 3.5 g fiber; 6 g sugar; 24.6 g protein; 11463 IU vitamin a iu; 31 mg vitamin c; 56 mcg folate; 103 mg calcium; 3 mg iron; 49 mg magnesium;

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