

If you’ve ever dreamed of turning your kitchen into a cozy Thai restaurant (minus the takeout containers), this Thai green curry with chicken is your golden ticket. It’s creamy, a little spicy, packed with flavor, and honestly way easier to make than it looks. Total dinner hero.
Whether you’re cooking for your family or impressing some friends, this curry is the kind of dish that makes everyone think you’re a genius in the kitchen: no need to tell them how simple it actually is. 😉
Loaded with tender chicken, veggies, and that signature green curry kick, it’s perfect served over fluffy rice, with a side of good vibes and maybe even a cold drink.
Ingredients: (for 4 servings)
For the vegan/vegetarian version, eliminate the meat and increase the amount of vegetables a little (optionally add 2 carrots, 2 cucumbers, 3 tomatoes, 2 zucchini, and 2 peppers)
- 300 g chicken breast
- 300 g basmati rice or your favorite rice
- 1 red pointy pepper
- 1 large carrot
- 1 zucchini or zucchini
- 200 ml coconut milk
- 150 g green curry paste
- 2 medium tomatoes
- 1 chili pepper
- 1 large cucumber
- 1 large red onion
- a few tablespoons of olive oil
- fresh coriander for serving

Preparation:
In a separate pot, cook the rice according to the instructions.
Wash, peel, and chop the vegetables.

Heat the oil in a large wok over medium-high heat. Once hot, add the chicken and cook until it’s nicely browned. Add the onion and sauté for another 2–3 minutes. Next, toss in the vegetables and cook for about 5–7 minutes, stirring occasionally.
Stir in the green curry paste and let it cook for another 2–3 minutes to release its flavors, stirring now and then. Pour in the coconut milk, mix everything well, cover with a lid, and let it simmer for about 15 minutes, stirring occasionally.

Simple and speedy to make! 😊
Serve it with steamed rice and a sprinkle of fresh coriander on top.

If you try the recipe, let me know how you liked it! 😊
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O minunăție, ne-a trimis aroma în vacanță
https://imgur.com/a/I4jclZ3