Thai Green Curry With Chicken

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.

Start by cooking the butternut squash first in coconut milk.

Add garlic, onion, and lemongrass leaves to the coconut milk to infuse flavor.

Once the butternut squash is halfway cooked, add in the chicken breast strips.

Stir in the chicken broth, bell peppers, and lime leaves.

Add a tablespoon of fish sauce and adjust seasoning after the chicken is cooked.

Taste for seasoning and add more date sugar or fish sauce as needed.

Once cooked, add Thai basil and Sweet Basil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens