Thai Green Chicken Curry
This Thai Green Chicken Curry delivers 25g protein and 560 calories per serving, with balanced macros across a larger batch. Quick-preps 6 servings on the stovetop, stretching your prep time across the week with minimal daily cooking. Works for moderate-calorie days or when you're stacking multiple meals to hit protein targets.
Ingredients
- •Vegetable oil(15g)
- •Chicken Thigh, Bone-In, Skin-On(680g)
Boneless skinless thighs. Fattier than breast but more forgiving to cook.
- •Thai red curry paste(60g)
- •Low Sodium Chicken Broth(360g)
- •Coconut Milk, Full-Fat, Canned(600g)
- •Palm Sugar, Granulated(30g)
- •Fish sauce(10g)
- •Kaffir Lime Leaves, Fresh
- •Bamboo Shoots, Canned, Drained(240g)
- •Peas, Snow(240g)
- •Lime Juice, Fresh(10g)
- •Basil, Fresh(360g)
Instructions
- 1Heat the vegetable oil in a large pot over medium-high heat for 1–2 minutes until shimmering.
- 2Add the chicken thighs and sear for 4–5 minutes per side over medium-high heat until golden brown, then remove and set aside.
- 3Stir the Thai red curry paste into the same pot and cook for 1–2 minutes over medium heat, stirring constantly, until fragrant.
- 4Pour in the chicken broth, coconut milk, palm sugar, fish sauce, and kaffir lime leaves; return the chicken to the pot and bring to a simmer over medium heat. Cook for 12–15 minutes until the chicken reaches an internal temperature of 165°F and is tender.
- 5Add the canned bamboo shoots and snow peas, stir well, and cook for 3–4 minutes over medium heat until the peas are bright green and tender-crisp.
- 6Remove from heat and stir in the fresh lime juice and basil leaves until combined.
- 7Divide the curry evenly into 6 airtight containers while hot, ensuring each portion has chicken, broth, and vegetables distributed equally.
- 8Cool to room temperature, seal, and refrigerate for up to 4 days.
Nutrition — Per Serving
560
calories
25g
protein
48g
fat
- Carbohydrates
- 10g
- Saturated fat
- 27.0g
- Sodium
- 335 mg
- Dietary fiber
- 2.7g
6 servings per batch · ~434g each
Macro data sourced from USDA FoodData Central
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How much protein does Thai Green Chicken Curry have per serving?
Each serving provides 25g of protein and 560 calories, with a notably high 48g of fat and only 10g of carbs. This macro profile skews toward fat-adapted or lower-carb training approaches.
How long does Thai Green Chicken Curry take to make?
Quick prep designation with 6 servings per batch makes this an efficient stovetop preparation. One cooking session produces six individual meals.
Is Thai Green Chicken Curry good for fat loss?
At 560 calories per serving with minimal carbs (10g) and high fat (48g), this recipe is well-suited for fat loss phases where controlling total calories matters. The 25g protein supports satiety and muscle preservation during a deficit.
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