This Thai Green Curry Chicken recipe is my new addiction: sweet coconut milk and spicy green curry paste are blended together and added to strips of chicken, red bell peppers, sugar peas and fresh basil, making it a real quick fix for a comforting and beautiful looking weeknight meal. The fact that you can make this thai chicken recipe in under 20 minutes is not the only reason why I love it so much. It’s also a one-pan dish and absolutlely loaded with flavors.
And I should warn you, this green chicken curry is pretty spicy, pretty much the maximum heat that I can handle. Then again, I’ve never impressed anyone with the level of spiciness I can deal with!!! Even my 7-year old daughter Chloé handles heat better than I do and she just loves this dish! It actually makes her very proud that she can handle it. To think that I waited so long to make this recipe for her because I was afraid she would find the green curry sauce inedible because of the spiciness! Kids are always full of surprises. But don’t be afraid, you can always tone it down with more coconut milk.
In Thai cuisine, curries are prepared using curry paste, whereas Indian curry dishes tend to use more dry spices. The key ingredients in the majority of Thai curry pastes are fresh chilies, lemongrass, galangal, garlic, shallot, kaffir lime and cilantro roots. The most common thai curry pastes are yellow, red and green. What’s the difference between the three? The yellow paste is made of turmeric, cumin, yellow mustard seed, nutmeg, kaffir lime leaves and is the least spicy. The red curry is made with dried long red chilies and is spicier than the yellow. The green curry paste has green chilies and herbs in it and is the spiciest of them all.Obviously, using a good quality curry paste is important for this Thai Green Curry Chicken recipe.
You can find thai curry paste in pretty much any supermarket. My favorite brand is Maesri, which is available in some supermakets but is widely available in any asian store.
- 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)
- 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.
- Add onion and salt and fry for another 3 minutes.
- Add chicken stock and coconut milk, bring to a simmer.
- 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.
- Serve with rice or rice noodles and lime wedges alongside.
If you like curries, also try these two recipes: