Green Curry with Rice:
A Creamy, Flavorful Thai-Inspired Dish

If you’re craving a comforting, aromatic dish that’s bursting with bold flavors, this Green Curry with Rice is the perfect choice! Made with a creamy coconut-based sauce, tender chicken, bamboo shoots, and fragrant Thai basil, this dish delivers a harmonious balance of spice, sweetness, and umami. Served alongside fluffy jasmine rice, it’s a wholesome, restaurant-quality meal you can easily recreate at home.

Why You’ll Love This Recipe

• Rich & Creamy: Coconut milk gives the curry a luxurious texture.
• Bold Thai Flavors: A blend of green curry paste, Thai basil, and lime for authentic taste.
• Protein-Packed & Nourishing: A satisfying balance of lean protein, healthy fats, and veggies.
• Customizable & Meal-Prep Friendly: Adjust spice levels and swap proteins or veggies as needed.

Ingredients

Makes 4 servings

For the Curry:

• 1 tablespoon coconut oil
• 1 pound (450g) chicken breast, thinly sliced (or tofu for a vegan option)
• 2 tablespoons green curry paste
• 1 can (13.5 oz) coconut milk (full-fat for creaminess)
• 1 cup low-sodium chicken or vegetable broth
• 1 cup bamboo shoots, drained
• 1 red bell pepper, thinly sliced
• 1 zucchini, sliced
• ¼ cup fresh Thai basil leaves
• 1 tablespoon fish sauce (or soy sauce for a vegetarian version)
• 1 teaspoon coconut sugar or honey
• Juice of 1 lime

For Serving:

• 2 cups cooked jasmine rice
• Lime wedges
• Sliced red chili for garnish (optional)
• Sesame seeds or chopped cilantro (optional)

Step-by-Step Instructions

1. Sauté the Chicken:
   Heat coconut oil in a large pan over medium heat. Add the sliced chicken and cook until lightly golden. Remove from the pan and set aside.
2. Cook the Curry Paste:
   In the same pan, add green curry paste and cook for about 30 seconds until fragrant.
3. Build the Curry Base:
   Pour in coconut milk and broth, stirring to combine. Bring to a gentle simmer.
4. Add Vegetables & Chicken:
   Add bamboo shoots, bell pepper, and zucchini to the curry. Return the cooked chicken to the pan and let simmer for 5–7 minutes.
5. Season & Finish:
   Stir in fish sauce (or soy sauce), coconut sugar, and lime juice. Remove from heat and fold in Thai basil leaves.
6. Serve & Garnish:
   Spoon the curry over steamed jasmine rice. Garnish with red chili slices, lime wedges, and sesame seeds or cilantro if desired.

Nutritional Information (Per Serving)

• Calories: 480
• Protein: 35g
• Carbohydrates: 45g
• Fat: 18g
• Fiber: 4g
• Sugar: 6g

Why This Recipe Works

This Green Curry with Rice is a perfect balance of flavors and textures. The creamy coconut milk tames the spice from the green curry paste, while fresh Thai basil and lime add brightness. It’s a nutritious and satisfying meal that brings Thai-inspired comfort food straight to your kitchen.

Additional Tips & FAQs

• Can I make this dish vegetarian or vegan?
  Yes! Simply swap the chicken for tofu or chickpeas and use soy sauce instead of fish sauce.
• How can I store leftovers?
  Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.
• What if I don’t have Thai basil?
  Regular basil works in a pinch, or you can use cilantro for a fresh twist.

Let’s Stay Connected!

Tried this Green Curry with Rice? Share your creations with @BlomBites on Instagram—I’d love to see your take on this dish!

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