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, 600 Calories/Serving

20 – 35 Minutes

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

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

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 or 2 cloves organic peeled fresh garlic
  • 1 organic red or other bell pepper
  • ¾ pound 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)
  • 1 tablespoon green curry paste
  • 1 cup coconut milk
  • 1½ teaspoons fish sauce
  • 1 organic lime
  • 4 or 5 sprigs organic fresh Thai (or Italian) basil

Chef's Tip

It’s common to trim both ends from green beans but not necessary. Chef Justine saves time (and food waste) by trimming only the tough ends where the beans are snapped off from the stalk. The tapered tips are tender enough to eat.

Nutrition per serving

Calories: 600, Protein: 38g (76% DV), Fiber: 11g (44% DV), Total Fat: 19g (29% DV), Monounsaturated Fat: 4.5g, Polyunsaturated Fat: 2g, Saturated Fat: 6g (30% DV), Cholesterol: 115mg (38% DV), Sodium: 890mg (37% DV), Carbohydrates: 72g (24% DV), Total Sugars: 17g, Added Sugars: 0g (0% DV).
Contains: Fish, Crustacean shellfish, Tree Nuts

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.


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

Wash produce before use


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.


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 wedges attached at the root. [Cut each onion into 8 wedges, for 16 total.]
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
  • 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-wide strips; season generously with salt and pepper.


Cook the curry

In a large sauce pot over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion, garlic, and green curry paste, season with salt, and cook, stirring occasionally, until the onion starts to soften, 3 to 5 minutes.
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 bell pepper and chicken. Cook, stirring occasionally, until the pepper starts to soften, 2 to 3 minutes. Add the green beans and 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.
While the curry cooks, prepare the garnishes.


Prep the garnishes

  • Cut the lime into wedges.
  • Strip the Thai basil leaves from the stems; coarsely chop the leaves.



Transfer the rice and chicken curry to individual bowls and garnish with the basil. Serve the lime wedges on the side.

Kids Can!

  • Rinse the rice.
  • Press the garlic (if you have a press).
  • Strip the basil leaves.

Similar Recipes