Chicken Green Curry

A vibrant and flavorful Chicken Green Curry that combines tender chicken, fresh vegetables, and a creamy coconut milk sauce, perfect for family dinners.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Thai

Calories: 500

Ingredients Method Notes

Ingredients

For the Chicken

500 g boneless, skinless chicken thighs, cut into bite-sized pieces Use thigh meat for better flavor.
Salt and pepper to taste

For the Green Curry Sauce

2 tablespoons green curry paste Adjust based on spice preference.
400 ml coconut milk (full-fat for creaminess)
1 tablespoon fish sauce (or soy sauce for a vegetarian option)
1 tablespoon brown sugar
1 tablespoon lime juice

For the Vegetables

1 red bell pepper, sliced
1 zucchini, sliced
100 g sugar snap peas, trimmed
Fresh basil leaves, for garnish

Cooking Essentials

2 tablespoons vegetable oil
Steamed jasmine rice, for serving

Method

Preparation

Season the chicken pieces with salt and pepper.
In a large pan, heat the vegetable oil over medium heat.

Cooking

Add the chicken pieces to the pan and sauté for about 5-7 minutes, or until browned and cooked through. Remove the chicken from the pan and set aside.
In the same pan, add the green curry paste and stir for about a minute until fragrant.
Pour in the coconut milk and stir to combine.
Mix in the fish sauce, brown sugar, and lime juice. Bring the mixture to a gentle simmer.
Add the red bell pepper, zucchini, and sugar snap peas to the sauce and simmer for 5-8 minutes, or until the vegetables are tender yet crisp.
Return the cooked chicken to the pan and warm through in the sauce for an additional 2-3 minutes.
Garnish with fresh basil leaves and serve hot over jasmine rice.

Notes

For a vegetarian version, substitute chicken with tofu or chickpeas, and use soy sauce instead of fish sauce. To adjust spice level, modify the amount of green curry paste used.