Thai Green Curry Chicken with Coconut Rice

Fragrant chicken‑vegetable curry in coconut milk over buttery coconut rice – nut‑free and high in calories.

Ingredients

• Chicken, green‑curry paste, coconut milk, eggplant, green beans, bell pepper, fish sauce, sugar; coconut‑rice ingredients.

Instructions

1. PREP AHEAD
2. - Rinse 1 c jasmine rice; swap ½ water for coconut milk; start cooker.
3. - Slice chicken thighs bite-size.
4. - Halve Thai eggplant or zucchini; slice bell pepper.
5. - Open coconut milk can; stir curry paste jar.
6. - Tear kaffir lime leaves; pick Thai basil.
7. COOKING STEPS
8. 1. Heat 1 Tbsp oil in saucepan; fry 2 Tbsp green curry paste 30 sec until aromatic.
9. 2. Add chicken; toss 2 min to coat.
10. 3. Pour in 1 can coconut milk + ½ c water; drop lime leaves. Simmer 5 min.
11. 4. Stir in eggplant & bell pepper; cook 6 min until veg tender and chicken cooked.
12. 5. Finish with fish sauce, palm sugar, and handful Thai basil.
13. 6. Fluff coconut rice; serve curry ladled over, garnish extra basil.
14. (Active time ≈ 15 min | Total ≈ 30 min)

Nutrition Facts