English40 min
Green curry chicken
Chicken and zucchini in a jar green curry and coconut milk, with jasmine rice. Four plates.
Keeps: Fridge 2d · Don't freeze. Eat cooked fish within 2 days. Don't refreeze it after it has been thawed.
4
servings
Cup math
- 1 cup16 tbsp · 48 tsp · 237 ml
- 1 tbsp3 tsp · 15 ml
- 1 tsp5 ml
- 1 lb16 oz · 454 g
- 1 oz28 g
- 1 L1000 ml · 4.2 cups
- 1 kg1000 g · 2.2 lb
- 1 pint2 cups · 473 ml
- 1 quart4 cups · 946 ml
- 1 gallon4 quarts · 16 cups · 3.8 L
- 1 stick butter1/2 cup · 8 tbsp · 113 g
Per serving
806
Calories
3,225 kcal in this batch
Protein
53.2 g
Fat
38.7 g
Carbs
59.4 g
Per serving stays put. Amounts follow the headcount.
Method
- 1
Rinse the rice. Cook it with the salt and 2 1/4 cups of water, covered, on low, 15 minutes. Rest off the heat.
- 2
Cut the chicken into big bite-size pieces. Cut the zucchini into half-moons.
- 3
Heat the oil in a wide pot. Fry the curry paste 1 minute, until it smells toasted.
- 4
Add the chicken. Stir until the outside is no longer pink, about 4 minutes.
- 5
Pour in the coconut milk, the fish sauce, and the sugar. Simmer gently until the chicken is cooked through, about 10 minutes. Do not let it boil hard.
- 6
Add the zucchini. Simmer until it is tender, about 4 minutes.
- 7
Take the pot off the heat. Stir in the basil and the juice of the lime. Rice on the side.
Cook's notes
A jar of green curry paste is the weeknight path. Frying the paste in oil first is what makes it taste toasted, not raw. Shake the coconut milk. Do not boil it hard after it goes in or it can split. Three tablespoons is a warm pot. Use less if your jar is very hot. Grocery basil is milder than Thai basil. Use it anyway, at the end.
My notes
Only you can see these. A reminder to add lemon, or hold the chile.
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