Print

Green Chicken Curry Recipe

Print Recipe

★★★★★

4.9 from 64 reviews

A vibrant and flavorful Green Chicken Curry made with tender bite-sized chicken pieces simmered in a fragrant blend of green curry paste, coconut milk, fresh herbs, and crisp vegetables, served over warm cooked rice. This Thai-inspired dish combines aromatic ingredients like lemongrass, ginger, garlic, and lime zest for an authentic taste that is both satisfying and comforting.

Ingredients

Scale

Chicken and Curry Base

  • 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

Vegetables and Herbs

  • 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)

Liquids and Accompaniments

  • 1 cup chicken stock
  • 1 (14 ounce) can coconut milk (full-fat)
  • 1 tablespoon fresh lime juice
  • 4 cups cooked rice (for serving)

Instructions

  1. Heat oil and cook chicken: In a deep 12-inch skillet, heat 1 tablespoon of coconut oil over medium-high heat until melted. Add the chicken pieces and cook for about 5 minutes, until the outside is no longer pink. Remove the chicken from the skillet, place it on a plate, and set aside.
  2. Sauté curry paste and aromatics: In the same skillet, add the remaining tablespoon of coconut oil. Add the green curry paste, grated garlic, grated ginger, and grated lemongrass. Stir and cook together to release the aromas and blend the flavors.
  3. Cook vegetables: Add the thinly sliced onion and red bell pepper to the skillet. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften slightly.
  4. Add liquids and simmer: Pour in the chicken stock and bring the mixture to a boil. Reduce the heat to a simmer and let it cook uncovered for about 3 minutes to meld the flavors.
  5. Combine coconut milk, snow peas, and chicken: Stir in the full-fat coconut milk, snow peas, and the cooked chicken pieces. Maintain a gentle simmer (do not boil) and cook for approximately 5 minutes, until the ingredients are warmed through and the snow peas have just started to soften.
  6. Finish with fresh herbs and lime juice: Remove the skillet from heat and stir in the fresh basil and lime juice to add brightness and fresh flavor.
  7. Serve: Spoon the green chicken curry over warm cooked rice and serve immediately for a satisfying meal.

Notes

  • Use Thai basil if available for the most authentic flavor; sweet basil can be a substitute.
  • Do not boil the coconut milk to prevent curdling or separation — keep it at a gentle simmer.
  • Adjust the amount of green curry paste based on your preferred level of spiciness.
  • For a gluten-free version, ensure your green curry paste and chicken stock have no gluten-containing ingredients.
  • This dish tastes even better if allowed to rest for 10-15 minutes for flavors to meld before serving.

Keywords: green chicken curry, Thai curry, coconut milk curry, chicken curry recipe, easy Thai dinner, stovetop curry, quick curry

Find it online: https://chefmilacook.com/green-chicken-curry-recipe/