Spicy Thai green chicken curry with jasmine rice

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Williams Sonoma

Spicy Thai green chicken curry with jasmine rice

Soy-Free, Spicy, Dairy-Free, Gluten-Free

2 Servings, 840 Calories/Serving

20–35 Minutes

This fragrant gluten- and dairy-free coconut-milk curry is a collaboration between the Williams Sonoma Test Kitchen and Sun Basket.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ cup jasmine rice
  • 1 organic yellow onion
  • 1 organic red or other bell pepper
  • 6 ounces organic green beans
  • Chicken options:
  • 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 1½ tablespoons green curry paste
  • 1 cup coconut milk
  • 1½ teaspoons fish sauce
  • 4 or 5 sprigs organic fresh Thai or Italian basil

Chef's Tip

If making this dish for four people, cook the chicken in two batches, adding more oil to the pan between batches if needed.

Nutrition per serving

Calories: 840, Protein: 44g (88% DV), Fiber: 8g (32% DV), Total Fat: 41g (63% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 4.5g, Saturated Fat: 22g (110% DV), Cholesterol: 190mg (63% DV), Sodium: 870mg (36% DV), Carbohydrates: 71g (24% DV), Total Sugars: 13g, Added Sugars: 0g (0% DV).
Contains: Fish (anchovy), Crustacean Shellfish (shrimp), Tree Nuts (coconut)

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the rice

  • Rinse the rice.
In a small sauce pot, combine the rice and 1 cup [1½ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the ingredients for the curry.

2

Prep the curry ingredients

Prep and cook instructions are identical for both chicken options.
  • Peel and cut the onion into 8 equal wedges, keeping the end of the wedges attached at the root.
  • Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into 1-inch pieces.
  • Trim the stem ends from the green beans; cut the beans into 2-inch lengths.
  • Pat the chicken dry with a paper towel. Cut the chicken crosswise into 1-inch-thick strips; season generously with salt and pepper.

3

Start the curry

In a large sauce pot over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken and cook, turning once, until lightly browned but not yet cooked through, 2 to 3 minutes per side. Transfer to a plate. Add the onion, bell pepper, and green curry paste to the pan, season with salt and pepper, and cook, stirring occasionally, until the vegetables start to soften, 3 to 5 minutes.

4

Finish the curry

To the pan with the vegetables, stir in the coconut milk, half the fish sauce, and ¾ cup [1½ cups] water and bring to a boil. Reduce to a simmer and add the green beans and chicken and any accumulated juices. Cook, stirring occasionally, until the beans are crisp-tender and the chicken is cooked through, 4 to 6 minutes. Remove from the heat and season to taste with salt, pepper, and more fish sauce.
When the curry is almost done, prepare the garnish.

5

Prep the garnish

  • Strip the basil leaves from the stems; coarsely chop the leaves.

Serve

Transfer the rice and chicken curry to individual bowls, garnish with the basil, and serve.

Kids Can!

  • Rinse the rice.
  • Measure the water for the rice and curry.
  • Time the cooking.
  • Strip the basil leaves.
  • Garnish with the basil.