THAI GREEN CURRY WITH CHICKEN & VEGGIES RECIPE

Why You’ll Love It:
This anti-inflammatory curry is the perfect combo of comfort and nourishment. It’s packed with protein, healthy fats, and colourful veg to support stable blood sugar, calm your nervous system, and leave you feeling deeply satisfied, not heavy or sluggish. Think: warming, grounding, and naturally hormone-supportive.

Prep Time: 15 mins
Cook Time: 20 mins
Servings: 4

Ingredients:

-  500g/1.1 lb boneless chicken thighs or breast, thinly sliced
-  1 can (400ml/13.5oz) full-fat coconut milk
-  2 tbsp green curry paste (gluten-free)
-  1 zucchini, sliced into half moons
-  1 red bell pepper, thinly sliced
-  1 cup broccoli florets
-  1 tbsp gluten-free fish sauce
-  1 tsp coconut sugar
-  Fresh basil leaves, to garnish

Optional: jasmine rice or cauliflower rice, to serve

Method:

1. Slice the chicken into thin strips or bite-sized pieces. Slice the zucchini into half moons, thinly slice the bell pepper, and cut the broccoli into small florets. Set aside.
2. In a large saucepan or deep skillet, pour in the coconut milk and stir in the green curry paste. Bring to a gentle simmer over medium heat, whisking until smooth and aromatic (about 3–5 minutes). This step creates a creamy, flavour-rich base.
3. Add the sliced chicken to the pan and stir to coat in the curry sauce. Simmer for 6–8 minutes, stirring occasionally, until the chicken is mostly cooked through.
4. Add the zucchini, bell pepper, and broccoli. Stir well, cover partially with a lid, and let simmer for another 6–8 minutes, or until the chicken is cooked and veggies are just tender but still vibrant. You want them cooked through, but not mushy
5. Stir in the fish sauce and coconut sugar. Taste the sauce—add more fish sauce if you’d like it saltier, or a pinch more coconut sugar to round out the heat
6. Spoon the curry over fluffy jasmine rice or a lighter cauliflower rice base. Garnish with fresh basil leaves and serve warm. Add a squeeze of lime or fresh chilli if you love a little zing.