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Home Thaise groene curry met kip en rijst

Curry Thai Chicken Quick Spicy Coconut milk Weeknight

You don't need an hour to get curry on the table. With a good wok pan on high heat you'll have a steaming bowl of Thai green curry on the table in under 30 minutes. The high sides keep everything together and ensure even heat, exactly what you need for dishes like this.

Green curry paste, coconut milk and fresh lime leaves give this dish that deep, aromatic flavor you love. Make it together, bring it to the table and enjoy. This is the kind of recipe everyone wants to recreate.

x_ckl_recipe_markerThai green curry with chicken and rice A quick Thai green curry with chicken, coconut milk and fresh vegetables. Flavorful, colorful and perfect for weeknights. How to make Thai green curry with chicken? Main course Thai 4 servings 10 min 30 min

Cook the jasmine rice according to the package instructions and keep warm.
Cut the chicken fillet into even pieces of about 3 cm. Cut the red pepper into strips, the zucchini into half-moons and finely chop the garlic.
Heat the wok pan over high heat and add one tablespoon of coconut oil. Fry the chicken for 3 to 4 minutes until golden all over. Remove the chicken from the pan and set aside.
Add a little more oil to the pan and fry the green curry paste together with the garlic for 1 minute over medium-high heat until fragrant.
Pour in the coconut milk and stir well. Add the fish sauce, lime juice and lime leaves.
Add the red pepper and zucchini and let simmer gently for 4 minutes. Then return the chicken to the pan and warm everything through for another 2 minutes.
Taste the sauce and season with extra fish sauce or lime juice to your liking.
Serve the curry over the rice and garnish with fresh Thai basil, a lime wedge and optionally some red chili for extra heat.

Curry Thai Chicken Quick Spicy Coconut milk Weeknight 500 g chicken fillet 400 ml coconut milk (full-fat can) 2 tbsp green curry paste 1 red pepper 1 zucchini 2 cloves garlic 6 fresh lime leaves (or dried) 2 tbsp fish sauce Juice of 1 lime 1 tbsp coconut oil 300 g jasmine rice Handful of fresh Thai basil 1 red chili (optional) Extra lime for serving Wok pan Cutting board Sharp knife Wooden spoon or spatula Pot for rice Measuring cup Wok pan wok-1 Deep plates deep-plate Poke Bowl Bowls poke-bowl-bowls Rice Cooker rice-cooker Beka wok pan Maestro Ø 30 cm – without non-stick coating – suitable for all heat sources Beka Wokpan Beka wok pan Energy R with helper handle Ø 30 cm – ceramic non-stick coating Beka Wokpan Cookinglife Cookware Set Black Cera 3-piece - Wok Pan Ø 28 cm + Frying Pans Ø 24 & 28 cm - Suitable for All Heat Sources - Ceramic Non-stick Coating Cookinglife Pannenset SCANPAN Wok Pan Classic Induction ø 24 cm - suitable for all heat sources - standard non-stick coating SCANPAN Wokpan Quick stir-fry with chicken and cashew nuts foodies-snelle-roerbak-met-kip-en-cashewnoten Spicy Thai basil chicken wok foodies-pittige-thaise-basil-chicken-wok Stir-fried steak strips with shiitake and bok choy foodies-roergebakken-biefstukreepjes-met-shiitake-en-bokchoy

Recipe

Thai green curry with chicken and rice

A quick Thai green curry with chicken, coconut milk and fresh vegetables. Flavorful, colorful and perfect for weeknights.

Course	Main course
Kitchen	Thai
Servings	4 servings

Preparation time

Preparation time	10 min
Total	30 min

Equipment

Wok pan
Cutting board
Sharp knife
Wooden spoon or spatula
Pot for rice
Measuring cup

Ingredients

500 g chicken fillet
400 ml coconut milk (full-fat can)
2 tbsp green curry paste
1 red pepper
1 zucchini
2 cloves garlic
6 fresh lime leaves (or dried)
2 tbsp fish sauce
Juice of 1 lime
1 tbsp coconut oil
300 g jasmine rice
Handful of fresh Thai basil
1 red chili (optional)
Extra lime for serving

How to make Thai green curry with chicken?

Cook the jasmine rice according to the package instructions and keep warm.
Cut the chicken fillet into even pieces of about 3 cm. Cut the red pepper into strips, the zucchini into half-moons and finely chop the garlic.
Heat the wok pan over high heat and add one tablespoon of coconut oil. Fry the chicken for 3 to 4 minutes until golden all over. Remove the chicken from the pan and set aside.
Add a little more oil to the pan and fry the green curry paste together with the garlic for 1 minute over medium-high heat until fragrant.
Pour in the coconut milk and stir well. Add the fish sauce, lime juice and lime leaves.
Add the red pepper and zucchini and let simmer gently for 4 minutes. Then return the chicken to the pan and warm everything through for another 2 minutes.
Taste the sauce and season with extra fish sauce or lime juice to your liking.
Serve the curry over the rice and garnish with fresh Thai basil, a lime wedge and optionally some red chili for extra heat.

Cooking mode Prevents your screen from going to sleep

A good-quality wok pan really makes a difference for this recipe. The high sides keep your ingredients in the pan while tossing, and the even heat distribution gives you that nice sear on the chicken. Choose stainless steel if you like powerful wok cooking on high heat. No coating that wears off, just pure performance time after time.

Tip: make a double batch of the curry paste base and freeze it in portions. That way you'll have another tasty curry on the table within 20 minutes next week. Swap the vegetables for what you have on hand, like broccoli florets, baby corn or sugar snaps. This recipe is a great base to keep experimenting with.