When I want a quick, healthy, and deliciously satisfying meal, this is one of my go-to recipes. This chicken with Thai green curry sauce is super easy to make, but it is absolutely bursting with flavor. Serve over steamed white, brown, or mixed grain rice.
Course Main Dish Recipes
Cuisine Thai
Keyword curry paste, green curry, green curry paste, thai curry, thai green curry chicken
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Calories 211kcal
Author Robin Donovan
Ingredients
3chicken breastshalved horizontally
Kosher salt
1tablespoongrapeseed oil or other neutral-flavored oil like safflower, sunflower, or canola
1medium shallotdiced
1teaspoonto 2 tablespoons Thai green curry pastesee note
115-ounce can coconut milk
1tablespoonbrown sugar
1tablespoonfish sauce
Juice of 1 lime
1 ½cupsfresh basil
1 ½cupscilantro
Instructions
Line a steamer basket with parchment paper. Season the chicken fillets with salt and arrange them in the steamer (you may need to do two batches or use a double-layer steamer). Place the steamer over simmering water and cover. Steam for 10 to 15 minutes, until the chicken is cooked through.
While the chicken is steaming, make the sauce. Heat the oil in a medium saucepan. Add the shallot and cook, stirring occasionally, until softened, about 5 minutes.
Add the curry paste, the thick cream from the can of coconut milk (about 2 tablespoons), and the brown sugar and cook, stirring, until the mixture comes to a boil. Add the remaining coconut milk and the fish sauce and bring to a boil. Lower the heat to medium and simmer, stirring occasionally, for about 5 minutes, until the mixture thickens.
Remove the pan from the heat and add the lime juice, basil, and cilantro. Let stand for several minutes to cool and then puree the mixture either using a hand-held immersion blender or in a countertop blender.
Return the sauce to the saucepan, if needed, and reheat over medium-low heat.
When the chicken is done, slice it into strips and serve it over rice with the sauce spooned over the top.
Notes
Curry pastes vary widely in terms of their spice levels. Always start with the smaller amount and add more until you achieve your desired spice level.