Green Thai Chicken Coconut Curry Recipe
This Green Thai Chicken Coconut Curry Recipe is creamy, flavorful and easy to make.
Ingredients
- 1 lb 450 g chicken breast, cut into bite-sized pieces
- 2 tablespoons green curry paste
- 1 can 14 oz / 400 ml coconut milk
- 1 tablespoon vegetable oil
- 1 onion chopped
- 3 garlic cloves minced
- 1 tablespoon ginger grated
- 1 red bell pepper sliced
- 1 cup snap peas or green beans
- 2 teaspoons fish sauce
- 1 tablespoon brown sugar
- Juice of 1 lime
- Fresh cilantro chopped (for garnish)
- Cooked jasmine rice to serve
Instructions
Heat Oil
- Heat vegetable oil in a large skillet over medium heat. Stir gently to prevent burning.
Cook Onion
- Add chopped onion. Sauté for 3–4 minutes until soft and translucent.
Add Garlic and Ginger
- Add minced garlic and grated ginger. Cook for 1–2 minutes until fragrant.
Add Green Curry Paste
- Stir in green curry paste. Cook for 1 minute to release aromatic flavors.
Cook Chicken
- Add chicken pieces. Stir well to coat with curry paste. Cook for 5 minutes until lightly browned.
Pour Coconut Milk
- Add coconut milk and stir gently. Bring to a simmer over medium heat.
Add Vegetables
- Add red bell pepper and snap peas. Stir and cook for 5 minutes until tender.
Season the Curry
- Add fish sauce, brown sugar, and lime juice. Stir to combine evenly. Taste and adjust flavor.
Simmer Until Cooked
- Simmer curry for another 5 minutes until chicken is fully cooked and sauce thickens.
Garnish and Serve
- Garnish with fresh cilantro. Serve hot with steamed jasmine rice or noodles.
Notes
- Use fresh ingredients for stronger flavors.
- Adjust green curry paste for your preferred spice level.
- Slice vegetables evenly to cook uniformly.
- Use full-fat coconut milk for creamier curry.
- Stir occasionally to prevent sticking.