Green Chicken Curry
A fragrant Thai-style green curry with tender chicken, crisp snow peas, and creamy coconut milk.
Equipment
- 12-inch deep skillet or large sauté pan
- Cutting Board
- Chef’s knife
- Measuring Spoons
- Measuring Cups
- Spatula or wooden spoon
Ingredients
- 2 tablespoons coconut oil divided
- 1 pound boneless skinless chicken breast cut into bite-size chunks
- 1/4 cup green curry paste
- 1 tablespoon garlic grated
- 1 tablespoon ginger grated
- 1 tablespoon lemongrass grated
- 1 teaspoon lime zest
- 1 small yellow onion peeled and thinly sliced
- 1 red bell pepper cored and thinly sliced
- 1 cup chicken stock
- 14 ounce can coconut milk full-fat
- 3 cups snow peas
- 1/4 cup fresh basil sliced (Thai basil if available)
- 1 tablespoon fresh lime juice
- 4 cups cooked rice for serving
Instructions
- Heat 1 tablespoon coconut oil in a deep 12-inch skillet over medium-high heat until shimmering.
- Add the chicken pieces and cook about 5 minutes, stirring occasionally, until the outside is no longer pink; transfer chicken to a plate and set aside.
- In the same skillet, add the remaining 1 tablespoon coconut oil, then stir in the green curry paste, grated garlic, grated ginger, and grated lemongrass until fragrant.
- Add the sliced onion and red bell pepper and cook about 5 minutes, stirring, until they begin to soften.
- Pour in the chicken stock, bring to a boil, then reduce heat and simmer about 3 minutes.
- Stir in the coconut milk, snow peas, and the reserved chicken; keep at a gentle simmer and cook about 5 minutes, until heated through and snow peas are just tender—do not boil.
- Remove from heat and stir in the sliced basil, lime zest, and lime juice.
- Serve the curry hot over cooked rice.
Notes
- Use full-fat coconut milk for a richer curry.
- Thai basil adds the most authentic flavor if available.
- Keep the curry at a gentle simmer to prevent coconut milk from separating.