Green Chicken Curry

If you’re looking for a basic green Thai chicken curry recipe, start here. Green is the hottest type of curry paste; to take this chicken recipe down a notch, try red Thai curry paste (considered “medium” heat) or mild yellow curry paste. If you have a shellfish allergy, compare curry paste ingredient lists — some brands contain shrimp, and some don’t.

Prep/Cook Time: 40 Minutes, Servings: 4

Ingredients

• 2 tablespoons canola oil
• 1 pound boneless, skinless chicken thighs, trimmed, cut into bite-size pieces
• 1 bunch scallions, sliced
• 1 medium sweet potato, cut into ½-inch cubes
• 1 14-ounce can “lite” coconut milk
• 2 tablespoons Thai green, red or yellow curry paste
• 1 tablespoon fish sauce
• 3 cups sliced bok choy
• 1½ cups halved green beans, fresh or frozen (thawed)
• ¼ cup chopped fresh basil
• 1 tablespoon lime juice

Directions

1. Heat oil in a large skillet over medium-high heat. Add chicken and scallions, and cook, stirring, until the chicken is no longer pink, 4 to 5 minutes. Transfer to a plate with a slotted spoon.
   
2. Add sweet potato to the pan and cook, stirring, for 2 minutes. Add coconut milk, curry paste, fish sauce, bok choy and green beans; bring to a simmer. Reduce heat to medium, cover and cook, stirring once or twice, until the vegetables are tender, 5 to 7 minutes. Return the chicken and any accumulated juices to the pan and cook until heated through, about 2 minutes more. Remove from heat and stir in basil and lime juice.

Nutritional Information

Per Serving: 358 calories; 20 g fat (7 g sat, 7 g mono); 106 mg cholesterol; 20 g carbohydrate; 0 g added sugars; 8 g total sugars; 24 g protein; 4 g fiber; 604 mg sodium; 688 mg potassium

© Dotdash Meredith. All rights reserved. Used with permission.