Easy Thai Green Curry with Chicken and Basmati Rice

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

green curry paste

🥗Healthier: homemade curry paste

💰Cheaper: red curry paste

Homemade curry paste can be fresher and tailored to taste.

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu is a plant-based alternative, while pork can be more economical.

Thai basil

🥗Healthier: sweet basil

💰Cheaper: regular basil

Sweet basil is more common and less expensive.

Add 4 cups of water to a pot and bring to a boil.

Add 2 cups of basmati rice to the boiling water along with salt and a big knob of ginger.

Reduce heat to medium-low and let simmer for about 20 minutes, checking occasionally.

Prepare vegetables by halving cherry tomatoes and slicing shiitake mushrooms.

Peel ginger using a spoon for easier handling.

Julienne one onion and mince garlic, then sauté them in a pan until fragrant.

Add halved cherry tomatoes and sliced shiitake mushrooms to the sautéed onions and garlic.

Add half a cup of Thai green curry paste to the pan and cook until fragrant.

Pour in 2 cans of coconut milk and mix until combined, letting it reduce slightly.

Slice 2 organic chicken breasts thinly and add them to the sauce to poach.

Pick leaves from cilantro and fresh mint for garnish, and finely mince chives.

Add minced chives, jalapeno, and lime juice to the curry for flavor.

Check that the chicken is cooked through and tender before plating.

Fluff the basmati rice with a spoon to release steam before serving.

Plate the Thai green curry with cilantro, mint, lime, and basmati rice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens