Description
A bright, creamy, and aromatic green Thai chicken coconut curry that comes together in about 30 minutes, perfect for weeknight dinners.
Ingredients
Scale
- 1 lb chicken breast, cut into bite-sized pieces
- 1–2 Tbsp green curry paste
- 1–2 Tbsp neutral oil
- 1 can (14 oz) coconut milk
- 1 cup chicken stock
- 1 cup bell peppers, sliced
- 1 cup snap peas
- 1–2 tsp fish sauce
- 1 Tbsp palm sugar or brown sugar
- Juice of 1 lime
- Handful of Thai basil or cilantro
Instructions
- Brown the chicken pieces in a heavy skillet over medium-high heat until golden, then remove from the skillet.
- In the same skillet, fry the green curry paste in the neutral oil for 30-60 seconds.
- Add the coconut milk and chicken stock to the skillet and bring to a gentle simmer.
- Return the chicken to the skillet along with the bell peppers and snap peas.
- Simmer for 8-12 minutes until the chicken is cooked through and the vegetables are tender-crisp.
- Finish with fish sauce, palm sugar, lime juice, and Thai basil or cilantro.
Notes
For a spicier curry, adjust the amount of green curry paste. This dish pairs well with steamed jasmine rice or can be served with cauliflower rice for a low-carb option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing and simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg