Thai Green Curry Chicken (20-minute)
 
Prep time
Cook time
Total time
 
You could also replace the chicken breast with cooked rotisserie chicken.
Author:
Serves: 4
Ingredients
  • 1 tablespoon virgin coconut or canola oil
  • ¼ cup green curry paste
  • 1½ teaspoons freshly grated ginger
  • ½ teaspoon finely grated lime zest
  • 1 medium onion, sliced into ¼-inch strips
  • 1 teaspoon kosher salt
  • 1 cup low-sodium chicken broth
  • 1 (14-ounce) can coconut milk
  • 2 boneless skinless chicken breasts, thinly sliced
  • 1 red bell pepper, sliced into ¼-inch strips
  • ½ pound sugar peas, trimmed (about 2½ cups)
  • ¼ cup fresh basil leaves, chopped
  • 1 tablespoon fresh lime juice
  • Cooked rice or rice noodles and lime wedges (for serving)
Instructions
  1. Heat oil over medium high heat in a medium pot. Add the curry paste, the ginger and the lime zest and fry for 1 minute, until fragrant.
  2. Add onion and salt and fry for another 3 minutes.
  3. Add chicken stock and coconut milk, bring to a simmer.
  4. Add chicken, red bell pepper and sugar peas and cook for about 5 minutes or until chicken is fully cooked. Stir in fresh basil and lime juice.
  5. Serve with rice or rice noodles and lime wedges alongside.
Recipe by Valerie's Keepers at https://www.valerieskeepers.com/thai-green-curry-chicken/