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Thai Green Curry with Beansprouts and Bulgur

thai-green-curry

I made this Thai green curry with beansprouts and bulgur wheat last week and it was delish. I had very little ingredients lying around the house but I had bought some beansprouts and coconut milk and had those handy. I had a jar of green curry paste and some chicken breasts so I said hey, lets make a Thai green curry.

I chopped up some zucchini to give it some more bite and flavour and it worked out well. They do say necessity is the mother of all invention, so this was a great example of that.

Here is the recipe, hope you enjoy. If you do enjoy it, please give me a rating!

Thai Green Curry with Beansprouts and Bulgur

A spicy and delightful blend of green curry, beansprouts, zucchini, coconut milk and bulgur wheat make this a healthy and filling meal. Bulgur is a perfectly good substitute for rice and the beansprouts give it a tasty bite. Yum!

Course Dinner
Cuisine Asian, Thai
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2

Ingredients

  • 1 tsp cooking oil/coconut oil
  • 1/2 sml jar beansprouts
  • 1 medium zucchini/courgette chopped
  • 2 med/lge chicken breasts
  • 2 tbsp Thai green curry paste depending on brand
  • 1 sml carton coconut milk
  • 4 cups bulgur
  • 1 pinch salt

Instructions

  1. Preheat the oven to 180 and wrap the chicken breasts in foil. Put the chicken breasts into a baking pan. Bake for 20-30 mins depending on the size. Check by piercing with a knife through the middle to see that they are cooked through.

  2. While those are baking, wait 10 mins and then begin by adding boiling water to a saucepan and add in the bulgur. Cook as per instructions (around 10mins). Heat oil in a frying pan. Add the zucchini and fry on a low/med heat until soft and browning.

  3. Lower the heat to a simmer and add in the beansprouts. Cook for a few mins and add in the Thai green curry paste. Mix it around to help it coat the veg.

  4. Add in the coconut milk and stir, mixing well to ensure the curry paste blends completely.

  5. Remove the bulgur from the heat and strain. Remove the chicken breasts once cooked and pierce slits in the tops of the chicken breasts with a knife.

  6. Place the chicken breasts in the frying pan with the veg and curry. Coat the chicken well.

  7. Prepare the bulgur on the plates/bowls with a hollow in the middle for the chicken. Add the chicken breasts and pour the curry and veg over the top.

  8. Serve immediately. 

Recipe Notes

You can add in more coconut milk or curry paste to make hotter or milder as you go. 

If stuck, you can use pouring cream instead of coconut milk.

You don't need to use chicken breasts, you can do the same with chicken pieces.

Frying chopped zucchiniChicken breast smothered in Thai green curry, beansprouts and zucchiniBeansprouts, zucchini and green curry with coconut milk in pan Thai green curry with chicken breast and bulgur

Hope you like this recipe and if you try any other variations let me know in the comments. I made it again last night with some leftover sweet potato and it was lovely. I am happy that bulgur can substitute the rice since there are less carbs and it is way healthier as it is a wholegrain.
Enjoy!
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Summary
recipe image
Recipe Name
Thai Green Curry with Beansprouts and Bulgur
Author Name
Published On
Preparation Time
Cook Time
Total Time
Average Rating
51star1star1star1star1star Based on 2 Review(s)
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Get post alerts :
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Summary
recipe image
Recipe Name
Thai Green Curry with Beansprouts and Bulgur
Author Name
Published On
Preparation Time
Cook Time
Total Time
Average Rating
51star1star1star1star1star Based on 2 Review(s)

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