Light Green Curry with Chicken & Drumsticks
A light yet incredibly flavorful Thai green curry featuring lean chicken breast and tender drumsticks simmered in a fragrant broth with vibrant vegetables, offering a high-protein, satisfying meal.
For 4 servings
Prepare Chicken & Veggies: Cut chicken breast into 1-inch cubes. Pat drumsticks dry. Mince garlic and ginger. Slice bell pepper into thin strips. Trim green beans.
Sauté Curry Paste: Heat vegetable oil in a large pot or Dutch oven over medium heat. Add green curry paste and sauté for 1-2 minutes until very fragrant. Add minced garlic and ginger, cook for another 30 seconds until aromatic.
Build Base: Pour in one can (400 ml) of light coconut milk and the chicken broth. Bring the mixture to a gentle simmer, stirring to fully dissolve the curry paste.
Add Chicken: Carefully add the diced chicken breast and chicken drumsticks to the simmering liquid. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally, until chicken is mostly cooked through.
Add Vegetables: Stir in the red bell pepper strips and green beans. Continue to simmer, uncovered, for another 5-7 minutes, or until vegetables are tender-crisp and drumsticks are cooked through (internal temperature of 165°F / 74°C for chicken).
Season & Finish: Remove from heat. Stir in the remaining can (400 ml) of light coconut milk, fish sauce, brown sugar, and fresh lime juice. Taste and adjust seasoning as needed, aiming for a balance of sweet, sour, salty, and spicy.
Serve: Stir in the fresh basil leaves just before serving. Serve hot over steamed jasmine rice, garnished with extra basil or sliced fresh red chilies if desired.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Bloom the Paste: Don't rush sautéing the curry paste; 'blooming' it in oil releases its full aromatic potential and deepens the flavor of the curry.
- 2Balance Flavors: Thai curries are all about balancing sweet, sour, salty, and spicy. Always taste and adjust the fish sauce (salty), brown sugar (sweet), and lime juice (sour) at the end.
- 3Don't Overcook Veggies: Add vegetables like bell peppers and green beans towards the end of the cooking process to ensure they remain tender-crisp and retain their vibrant color and nutrients.
- 4Chicken Doneness: Ensure chicken breast is cooked through but not dry, and drumsticks are tender. Using a meat thermometer is ideal for drumsticks (165°F/74°C).
Adapt it for your goals.
Vegetarian/Vegan
Replace chicken with firm tofu or tempeh (pressed and cubed) and use vegetable broth. Ensure your green curry paste is vegan-friendly (some contain shrimp paste).
Different ProteinsDifferent Proteins
Swap chicken for shrimp (add in the last 5 minutes of cooking) or firm white fish (add in the last 7-10 minutes) for a seafood variation.
Extra VeggiesExtra Veggies
Add bamboo shoots, baby corn, sliced eggplant, or snow peas along with the other vegetables for more texture and nutrients.
Why this is on our healthy list.
High Protein
Chicken breast and drumsticks provide a complete protein source essential for muscle repair and growth, and promoting satiety.
Rich in Antioxidants
Green curry paste, fresh basil, and vegetables like bell peppers are packed with antioxidants, which help combat oxidative stress in the body.
Metabolism Boost
Ingredients like ginger, garlic, and chili found in the green curry paste can help boost metabolism and aid in healthy digestion.
Frequently asked questions
Yes, you can use full-fat coconut milk for a richer, creamier curry, but it will increase the calorie and fat content of the dish.
