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Easy Creamy Thai Green Curry for Two Recipe with Jasmine Rice

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A quick and flavorful Thai green curry recipe perfect for two, featuring creamy coconut milk, fresh herbs, and jasmine rice. This easy weeknight dinner balances spice and creaminess for a comforting meal.

Ingredients

Scale
  • 2 tablespoons green curry paste (Thai brands like Mae Ploy or Mae Krua recommended)
  • 1 cup full-fat coconut milk (preferably Aroy-D brand)
  • 8 oz chicken breasts, thinly sliced (can substitute tofu or shrimp)
  • 1 cup uncooked jasmine rice (yields about 3 cups cooked)
  • A handful fresh Thai basil leaves
  • 1/2 cup sliced bell peppers (red or green)
  • 1/2 cup snap peas or green beans
  • 1 tablespoon fish sauce (substitute soy sauce for vegetarian option)
  • 1 teaspoon brown sugar
  • Juice of half a lime
  • 1 clove garlic, minced
  • 1 teaspoon fresh ginger, grated (optional)
  • 1 tablespoon vegetable oil
  • 1/4 cup water or chicken broth (to adjust curry consistency)

Instructions

  1. Rinse 1 cup jasmine rice under cold water until water runs clear. Combine rice with 1 1/4 cups water in a medium saucepan. Bring to boil over medium-high heat, cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let rest covered for 10 minutes. Fluff with a fork.
  2. While rice cooks, slice chicken breasts thinly (about 1/4 inch thick). Slice bell peppers into thin strips and trim snap peas or green beans. Mince garlic and grate ginger if using. Rinse and pat dry Thai basil leaves.
  3. Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add minced garlic and grated ginger, stirring for 30 seconds until fragrant but not browned. Add 2 tablespoons green curry paste and stir for 1-2 minutes to toast and release aromas.
  4. Add sliced chicken to skillet, stirring to coat with curry paste. Cook for 3-4 minutes until chicken starts to turn opaque but not fully cooked. Add bell peppers and snap peas, stirring gently to combine.
  5. Slowly pour in 1 cup coconut milk and 1/4 cup water or chicken broth if needed to loosen sauce. Bring to gentle simmer. Add 1 tablespoon fish sauce and 1 teaspoon brown sugar. Stir and let simmer for 5-7 minutes until chicken is cooked through and vegetables are tender but crisp.
  6. Remove from heat. Squeeze juice of half a lime into curry and stir in fresh Thai basil leaves. Cover for 1 minute to let basil wilt. Taste and adjust seasoning as needed.
  7. Serve immediately by plating jasmine rice and ladling green curry over it. Garnish with extra basil leaves or fresh chili slices if desired.

Notes

Toast the green curry paste in oil to unlock deeper flavors. Rinse jasmine rice thoroughly for fluffy texture. Adjust curry thickness with water or broth as needed. Fresh lime juice and Thai basil at the end are essential for authentic flavor. For vegetarian/vegan, substitute chicken with tofu and fish sauce with tamari or soy sauce.

Nutrition

Keywords: Thai green curry, easy Thai curry, creamy curry, jasmine rice, weeknight dinner, Thai recipe, coconut milk curry

Find it online: https://grubella.com/easy-creamy-thai-green-curry-for-two-recipe-with-jasmine-rice/