If you’re looking for a basic Thai green chicken curry recipe, start here. Green is the hottest type of curry paste, so if you want to take it down a notch, try red curry paste (considered “medium” heat) or a mild yellow curry paste. If you have a shellfish allergy, compare curry paste ingredient lists; some brands contain shrimp and some don’t.
Green Chicken Curry
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 1/2-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
1 1/2 cups halved green beans, fresh or frozen (thawed)
1/4 cup chopped fresh basil
1 tablespoon lime juice
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.
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.
Recipe nutrition: 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.
Nutrition bonus: Vitamin A (231 percent daily value), Vitamin C (51 percent dv), Potassium (20 percent dv)