Spicy Green Coconut Chicken — Green Curry
Around 32% fewer calories and significantly lower saturated fat, coconut milk reduced by a third and skinless chicken breast replacing thigh with extra courgette and spinach added, with the authentic lemongrass, kaffir lime, and galangal heat and the characteristic fragrant green of the classic Thai dish.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 400g skinless chicken breast into strips. Slice 1 medium courgette. Trim 100g green beans. Bruise 1 lemongrass stalk. Measure 200ml reduced-fat coconut milk, 200ml chicken stock, 2 tbsp green curry paste, 1 tbsp fish sauce, 1 tsp coconut sugar. Gather 4 kaffir lime leaves, 100g baby spinach, fresh Thai basil, and sliced red chilli for serving.
Bloom
Heat 1 tsp vegetable oil in a wok or heavy pan over medium heat. Add 2 tbsp green curry paste, fry 2 minutes until fragrant and darkened slightly. Stir in bruised lemongrass and 4 kaffir lime leaves for 30 seconds until aromatic.
Simmer 1
Pour in 200ml reduced-fat coconut milk and 200ml chicken stock, bring to a gentle simmer over medium heat, stirring occasionally. Cook 1 minute until liquids combine.
Simmer 2
Add 400g chicken breast strips to the simmering curry. Cook over medium heat 8 minutes, stirring occasionally, until chicken is cooked through with no pink inside.
Simmer 3
Add 100g green beans and sliced courgette to the pan. Simmer 4 minutes until vegetables are just tender but still bright. Stir in 100g baby spinach and cook 1 minute until wilted.
Finish
Remove from heat. Discard lemongrass stalk and kaffir lime leaves. Season with 1 tbsp fish sauce and 1 tsp coconut sugar. Taste and adjust balance of heat, salt, and sweetness as needed.
Plate
Scatter curry with fresh Thai basil and sliced red chilli. Serve immediately over steamed jasmine rice.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.