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Green Curry Chicken

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Cuisine: Chicken, Dinner

Description

A light, flavorful and spicy green curry chicken dish that is easy to make and better than take-out. Sprinkle your favorite garnishes over top and enjoy a warm, comforting meal. 


Scale

Ingredients

  • 1 cup uncooked basmati rice
  • 2 Tablespoons olive oil
  • 1 pound chicken breast, cubed
  • 3 Tablespoons green curry paste
  • 1 Tablespoon fish sauce
  • 114oz can light coconut milk
  • 1 Tablespoon sugar
  • 2 red chiles, cut into thin slices {optional for spice}
  • 1 bell pepper, {I like to do half red and half green}
  • 5 kaffir lime leaves (or substitute 1 1/2 teaspoon grated lime zest)
  • 1 cup green beans, chopped in half
  • 1 Tablespoon lime juice
  • 1/4 cup Thai Basil or basil, chopped
  • Salt and pepper to taste

Instructions

Cook rice according to the package directions and set aside. 

In a large skillet heat 2 Tablespoons olive oil over medium high heat and add chicken.  Sauté for 7-8 minutes or until chicken is cooked. Remove the chicken with a slotted spoon and set aside. 

In the same skillet stir in the curry paste and cook for 2 minutes, stirring frequently. Stir in the coconut milk, sugar and bring to a boil. Turn down to a simmer and stir in the red chilies {optional}, bell peppers peppers, kaffir leaves or lemon zest, green beans and cover and cook, stirring occasionally until the vegetables are tender, 5 to 7 minutes.

Add the chicken back into the pan and cook until everything is heated, about 1-2 minutes. Stir in the fish sauce, lime juice and basil. Add salt and pepper to taste. Remove the kaffir leaves at this point if you used them. 

Plate the rice and serve the chicken curry along with any additional garnishes you like. 


Notes

You can easily omit the chicken and just simmer the veggies until tender. You can also add additional vegetables like zucchini, peas, tomatoes, carrots, sweet potatoes, cauliflower, broccoli, squash and onion.

If you want a less spicy dish you can use red curry paste in place of the green curry paste which is a bit milder or yellow which is even milder. 

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