Name: Green Chicken Curry Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Thai
Ingredients: 2 tablespoons coconut oil (divided); 1 pound boneless skinless chicken breast (cut into bite size chunks); ¼ cup green curry paste; 1 tablespoon grated garlic; 1 tablespoon grated ginger; 1 tablespoon grated lemongrass; 1 teaspoon lime zest; 1 small yellow onion (peeled and thinly sliced); 1 red bell pepper (cored and thinly sliced); 3 cups snow peas; ¼ cup fresh sliced basil (Thai basil preferred); 1 cup chicken stock; 1 (14 ounce) can coconut milk (full-fat); 1 tablespoon fresh lime juice; 4 cups cooked rice (for serving)

Jump to Recipe

Introduction

This Green Chicken Curry is a vibrant and flavorful dish that brings a taste of Thailand to your kitchen. With tender chicken, fresh vegetables, and fragrant herbs in a creamy coconut sauce, it’s both comforting and exciting to eat.

A close-up top view of a skillet filled with a colorful dish featuring a creamy yellow sauce as the base layer, dotted with pieces of white chicken. On top of the sauce and chicken are bright green snap peas and long slender green beans scattered throughout. Thin, curved slices of red bell pepper and translucent white onion rings float on the surface, adding vibrant color and texture contrast. The skillet has a silver handle and rests on a white marbled texture. The whole scene looks fresh and appetizing. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons coconut oil (divided)
1 pound boneless skinless chicken breast (cut into bite size chunks)
¼ cup green curry paste
1 tablespoon grated garlic
1 tablespoon grated ginger
1 tablespoon grated lemongrass
1 teaspoon lime zest
1 small yellow onion (peeled and thinly sliced)
1 red bell pepper (cored and thinly sliced)
1 cup chicken stock
1 (14 ounce) can coconut milk (full-fat)
3 cups snow peas
¼ cup fresh sliced basil (Thai basil if you can find it)
1 tablespoon fresh lime juice
4 cups cooked rice (for serving)

Instructions

Step 1: In a deep 12-inch skillet, heat 1 tablespoon of coconut oil over medium-high heat until hot and melted.
Step 2: Add the chicken pieces and cook for about 5 minutes, or until the outside is no longer pink. Remove chicken from the skillet and set aside on a plate.
Step 3: In the same skillet, add the remaining tablespoon of coconut oil along with the green curry paste, grated garlic, grated ginger, and grated lemongrass. Stir well to combine.
Step 4: Add the sliced onion and red bell pepper. Cook for 5 minutes until they just begin to soften. Pour in the chicken stock, bring to a boil, then reduce heat and simmer for about 3 minutes.
Step 5: Stir in the coconut milk, snow peas, and the cooked chicken. Simmer gently for about 5 minutes until the ingredients are warmed through and the snow peas start to soften. Avoid boiling the coconut milk; keep it to a gentle simmer.
Step 6: Remove the skillet from heat and stir in the fresh basil and lime juice.
Step 7: Serve the curry hot over cooked rice for a satisfying meal.

Tips & Variations

Use Thai basil for the most authentic flavor, but sweet basil works well too if unavailable.
Adjust the green curry paste quantity to control the spice level according to your preference.
For added texture, sprinkle roasted peanuts or cashews on top before serving.
Substitute chicken with tofu or shrimp for a different protein option.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if the sauce has thickened. This curry does not freeze well as the coconut milk can separate.

How to Serve

A white bowl filled with a base layer of white rice topped with a colorful stir-fry. The stir-fry has sliced red bell peppers, bright green snap peas, light golden cooked onions, and chunks of white chicken meat. The vegetables have a glossy, slightly oily texture, and are mixed evenly over the rice. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought green curry paste?

Yes, store-bought green curry paste works well and saves time. Just choose a brand you like and adjust the amount to suit your taste.

Is it necessary to use fresh lemongrass?

Fresh lemongrass adds a bright, citrusy flavor, but you can use frozen or dried lemongrass if fresh is not available. You could also substitute with a small amount of finely grated lemon zest for a similar zing.