Thai green curry chicken✨

Ingredients

• 1 pound Chicken Breast (cut into bite‑size pieces)
• 1 tablespoon Cornstarch (for marinating)
• 1 large Egg White (separated from yolk)
• 2 tablespoons Green Curry Paste (store‑bought Thai green curry paste)
• 400 milliliter Coconut Milk (full‑fat canned)
• 2 cups Mixed Vegetables (e.g., sliced bell pepper, zucchini, bamboo shoots)
• 6 leaves Thai Basil Leaves (fresh)
• 1 unit Lime (juiced)
• 1 tablespoon Fish Sauce (optional, for seasoning)
• 1 teaspoon Sugar (to balance flavor)

Instructions

1. Marinate the Chicken

   In a mixing bowl combine the chicken pieces with 1 tablespoon cornstarch and the egg white. Toss until every piece is evenly coated.

   Time: PT10M

2. Prep the Vegetables

   Wash and slice the bell pepper, zucchini, and bamboo shoots into bite‑size strips.

   Time: PT5M

3. Sauté the Curry Paste

   Heat the skillet over medium heat, add a splash of oil, then stir‑in the green curry paste. Cook for about 2 minutes, stirring constantly, until fragrant.

   Time: PT2M

   Temperature: medium

4. Add Coconut Milk

   Pour the coconut milk into the skillet, stirring to combine with the paste. Bring to a gentle simmer.

   Time: PT5M

   Temperature: low simmer

5. Cook Chicken and Vegetables

   Add the marinated chicken and the sliced vegetables to the simmering sauce. Cook for 8 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender‑crisp.

   Time: PT8M

   Temperature: medium

6. Finish with Basil and Lime

   Turn off the heat, stir in the fresh Thai basil leaves and squeeze in the lime juice. Give a quick stir and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

12 g

Fat

22 g

Fiber

3 g